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{
"from": "system",
"value": "This is a cooking forum thread titled: Crawfish etouffee as stuffing",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I am a crawfish etouffee fan. It is a \"last meal\" dish for me.\n\nThis year I am looking to use crawfish etouffee as a stuffing for my bird and while I can find plenty of purchase options for prepared chickens or turducken with etouffee as the stuffing, I have not been able to find a recipe.\n\nEtouffee, typically poured over rice or a pilaf, does not immediately translate into its use as a stuffing.\n\nDo I cook the etouffee then combine with slightly undercooked rice and lightly cooked crawfish, mix it together and stuff the bird? Should it be thicker than usual?\n\nAnyone who has suggestions on how to use an etouffee, or other non-bread-based stuffing for fowl will be the champion of my effort!\n\nThank you-\n\nStuart",
"loss": false,
"prefix": "coda2020:"
},
{
"from": "gpt",
"value": " Welcome to Discuss Cooking, Stuart. If I remember correctly, rice stuffings are made with fully cooked rice and some egg as a binder. But, I might well be mistaken.\n\nI have seen recipes for stuffing that include oyster. I think one of those could probably be adapted to using the crawfish etouffee.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Thank you Much! I'll report back with results. This will be my first turducken effort, and as I do not care for cornbread, and found turduckens for sale with jambalaya, or etouffee as the stuffing, so the seed took root!",
"loss": true,
"prefix": "coda2020:"
},
{
"from": "gpt",
"value": " Welcome to the forum!",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " I've wondered why turducken even exists, a strange thing imo.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " pictonguy said:\n\n\n\n\t\t\tI've wondered why turducken even exists, a strange thing imo. \n\n\n\nIt's fun to make once. I probably will never do it again, but I made individual turduckens 1 year using thigh and leg meat from each bird, using the breasts for other dishes. I used a cherry/pecan/wild rice stuffing for the duck, a cornbread/white bread stuffing for the chicken, and a bread cube stuffing for the turkey. They were pretty good, but a lot of work given the need to debone and make 3 stuffings.\n\nI'd be interested in how the etouffe stuffing came out. Hope OP comes back to report. It is an interesting idea.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " medtran49 said:\n\n\n\n\t\t\tIt's fun to make once. I probably will never do it again, but I made individual turduckens 1 year using thigh and leg meat from each bird, using the breasts for other dishes. I used a cherry/pecan/wild rice stuffing for the duck, a cornbread/white bread stuffing for the chicken, and a bread cube stuffing for the turkey. They were pretty good, but a lot of work given the need to debone and make 3 stuffings.\n\nI'd be interested in how the etouffe stuffing came out. Hope OP comes back to report. It is an interesting idea.\n\t\t\n\n\nInteresting, but I think I would still pass. I've been doing a pheasant ballotine this season, which is a little finicky and I'm bringing in chicken skin from my supplier and using that instead of the pheasant skin, it's too delicate and frustrating to work with for that application.\n\nYeah the etouffe stuffing could be delicious. Anytime you make a Cajun gravy with seafood and veg then mix it with rice has to be a winner.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " Mom used to stuff pheasant somehow. I never had it but I remember her grumbling and Dad bragging about her skills. \nBeing hunters, they often gave me pheasant to take home when I visited. I used to cook them in a White sauce in a casserole. don't remember exactly other than it was delicious. Duck I did not care for, way too gamey for me, but domestic duck adn goose is positively wonderful!",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Eggplant 'stew'",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i've made ingrii which i make by baking eggplant slices and cook with a tomato sauce and i added chicken patties..\n\n\nit sweet and sour and wonderful\n\n\ni'm not sure if i told you about this recipe in the past.\n\n\nthe hebrew recipe i wrote is really loaded with a lot of words..",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " another version. this time with a bit of dried mint",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What would you put on ham steak",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " mustard? Anything to make it more appealing",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " A dollop (generous) of cranberry chutney. It is tangy/sweet, lovely to look at, and does wonders for ham or pork chops.",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "human",
"value": " yummmm, cranberry chutney... sounds great!\nAny chutney will liven it up, peach, apricot and of course, pineapple.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I’m fine with a plain ham steak and IMO leaving it plain leaves you with more possibilities for any leftovers.\n\nIf you can’t resist, a little maple flavored pancake syrup or brown sugar mixed with mustard is easy and usually found in most pantries.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Aunt Bea said:\n\n\n\n\t\t\tI’m fine with a plain ham steak and IMO leaving it plain leaves you with more possibilities for any leftovers.\n\nIf you can’t resist, a little maple flavored pancake syrup or brown sugar mixed with mustard is easy and usually found in most pantries.\n\t\t\n\n\nL/o ham can be shaved and made into the most wonderful BBQ ham for sandwiches! Maybe the best of both worlds: Use a sauce as a \"dipping sauce\" for the first round and then figure out what comes next IF there are any leftovers?",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " Mac and Cheese",
"loss": true,
"prefix": "kleenex:"
},
{
"from": "human",
"value": " kleenex said:\n\n\n\n\t\t\tMac and Cheese\n\t\t\n\n\nYou would put mac and cheese on a ham steak? Not on the side?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tYou would put mac and cheese on a ham steak? Not on the side?\n\t\t\n\n\nI've done the other way around, once or twice. Put ham in the mac and cheese!",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " Ham inside mac and cheese is pretty standard in my books, but... \n\na slice of ham covered with some gooey mac and cheese - yup - I can see that",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Little bit of light brown sugar and some crushed pineapple.",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "human",
"value": " georgevan said:\n\n\n\nmustard? Anything to make it more appealing \n\n\n\nI often cook mine with a little orange juice and brown sugar. It's delicious that way and you just cook it until it Cooks down and is sticking to the ham like a syrup would.",
"loss": true,
"prefix": "Texmex:"
},
{
"from": "gpt",
"value": " kleenex said:\n\n\n\n\t\t\tMac and Cheese\n\t\t\n\n\nSounds logical.\n\nI really don't like ham unless it is chopped up and used in an omelet or in soup, etc. I'd chop it up and use it as a topping for baked mac n cheese. I don't mind the flavor of ham (as long as it's not sweet like honey ham). It's a texture thing for me.",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "human",
"value": " Red eye gravy. Simple recipe: Brown the ham on both sides, set it aside and deglaze the pan with a half cup of fresh brewed coffee. Cook down to desired thickness. Pour over ham steak.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Have you heard of this innovative chocolate spread with 80 percent less sugar?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i can't find it when i search in english..\n\nif you want a translation i can translate the nutritional facts and ingredients..\n\nfor me it is slightly 'sandy' but pretty good overall\n\nit has palm oil tho",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Seeing, I rather think that as there is absolutely no other language on there that it is pretty much confined to Israel. \n\nBut I'm curious, just how much sugar is 80% less in a Tablespoon? or how much sugar is 20% of a Tablespoon (or which ever measure they use on the jar).",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Not sure i understand u but it's low on sugar with the same sweetness thanks to this grouding method of sugar they have invented. At least thats what i understand. The first ingredient is fiber tho.\n\nMaking such products is very delicate from what i know because powsered sugar is explosive.\n\nIff u still wantba translation let me know",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
]
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: Vinegar in beans chili?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " tomorrow i'm making beans chili\n\nas long as i put tomato paste i don't need to add vinegar? otherwise it may be too sour?\n\ntnx",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Can you post the recipe ?",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " I used to make chili with meat and beans and not use vinegar. I still make chili beans but no vinegar. Even though I'm a fan of AC vinegar in many things.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " i don't have a written recipe",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " Lordy, here in Texas putting beans in chili is a capital offense! That said, I put beans in chili, and sometimes just make chili beans. I've never used vinegar in either. The tomato paste will add enough acid, I think.",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "gpt",
"value": " I've had the vinegar in chili before - just a couple of tb added early in the recipe, so the taste doesn't really linger in the final chili, after all that cooking. Another chili type thing, that almost always has vinegar, and added at the very end, which I was skeptical about, at first, is Cuban Black Beans. But it turns out good, even added very late, and I'm not a big fan of adding vinegar to things like this, though I do like hot and sour soup.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " You'll just need to taste and decide.\nI find most tomato paste sweet...",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " I use a little cider vinegar in my chili, maybe a Tbsp.\n\nWe also add a little red wine vinegar to Cuban black beans.\n\nYou can't taste the vinegar in either per se, but you notice if it's not there.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " I have several recipes for chili and one for chili beans. None of them use vinegar. Vinegar would make it even more sour. If you think it's sour, add a sweetener, evaportated cane juice or agave maybe.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " I often finish food with vinegar or citrus. A little makes a surprising difference. And you don't have to us as much salt.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "human",
"value": " didnt added the vinegar\n\nadded beef patties at the end",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Looks very, very yummy! and your red bowl off to the side is beautiful.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Some products that I like in Israel and those I don't.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " although mostly made by big companies which i don't like very much.. boorekas is a very nice comfort food many times. but it depends on the brand and the product.\nyou can see a photo of some phyllo light cheese burekas i've baked from a frozen product. these ones are without margarine.\n\non the other hand. in israel it is a very hard task to find good frozen dumplings. most of them are total garbage.\n\nwhat do you think?\n\nafter baking burekas you need to wait about 10-15 minutes for not burning yourself.",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Are these like Turkish börek? Rolls made with phyllo dough, stuffed with various fillings and fried? I had them in Turkey and loved them. I've made them myself a couple of times, but not for quite a while. There's a Middle Eastern grocery store near me that has frozen börek that is from Lebanon, I think. I haven't tried them.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " they are crispy.and only soft inside.\nso mostly no. but there are many versions in turkey\n\nbtw\nthey are not fried",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " What's inside?",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " fluffy salty light cheese but you can get many kinds of fillings too from other products\n\nyou don't have to thaw them before baking",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Actually they sounds sort of good. What makes you say they are garbage? the texture? the taste? is it lacking in taste? would you put a different filling in? the phyllo?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " i like it.\nthe thing i meant was garbage are the dumpling that are mostly sold here. the filling is not good..\n\ni did a good review and bad review",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " My bad, you did say that it was the dumplings. \nI often find that things like dumplings (but others as well) where there is boiling at some point in the cooking, often leaves a definite boiled taste - even after crisping them up again in oil.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " this time i had potato burekas at sarona's market at the bulgerian burekas place",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
]
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: Your Best Happy Price Recently",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Chicken Legs with Back is about as cheap as you can go but think I still caught a good deal. From 4 pieces I get 4 drumsticks, 4 thighs, 4 Back bones. \nDivvying it up further: \nDrumsticks = 2 meals\nthe thighs = 2 meals \n I de-boned them (which I will never get the hang of), and skinned them.\nI have separated the skin and- will crisp them up.\nrender the fat \nbones and back together will go into stock. \n\nSo I have 4 meals, plus goodies to help with 4 more, and a snack (or croutons).\nfat for roasting/frying 2 meals incorporating (?) the fat?\nand stock for soup/stew/rice etc. minimum 2 meals incorporating the stock\nplus snacking crisps.\n\nFor the grand total of $6.05. (total of 1.67 kg.) I think that's a good deal, don't you?\n\nWhat's your latest Happy to find Purchase.",
"loss": false,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Yup, that really does sound like a good deal, dragn.\n\nMy most recent Happy to find Purchase was my brand new, OXO salad spinner. Got it for less than many less highly rated salad spinners, and, apparently it actually was a darned good deal at CAD 35.99 (USD 25.82).",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " complained recently about paying $10.00/LB for ground lamb. A couple of days later, SO saw an ad for ground lamb at another store for $5.99/LB. We ran out and bought two pounds.",
"loss": true,
"prefix": "Andy M.:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Question about vacuum packaging store bought meat",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Do you gain anything by taking a package of store bought ground beef (in the little styrofoam trays covered with plastic wrap) and vacuum sealing it? Will it last longer in the fridge? Can you leave it in the original store packaging and vacuum seal it or do you have to remove it for any benefit?",
"loss": false,
"prefix": "jrut:"
},
{
"from": "gpt",
"value": " My personal opinion is that you do not gain anything by vacuum sealing it in the original packaging. \nThe air is still in there, you will not remove the air unless you pierce the plastic wrap.\nI understand where you're coming from - you figure the less it is handled the longer it will last, correct? \nBasically true, but ground beef has been exposed to air simply by the process of being ground. Just being ground exposes more surface to potential contamination.\n\nHow long would you like to keep it? \n\"They\" say it should only be kept 1-2 days. If it is not opened nor touched, I've kept it 3-4 days with never a hitch. \nThat being said, if I have not used it within that time, I throw it (as is) in the freezer.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Don't think many of us have a vacuum sealer. That's why freezers are used.\nFor instance I buy whole fillets of beef from butcher. I take home and cut into steaks and freeze straight away. I bag in lots of 6.\nI cook for 6 when friends come here.\nMince beef also the same. On special at $9 kg atm. I freeze in 300 and 500 gms per packet. \n\nRuss",
"loss": true,
"prefix": "Rascal:"
},
{
"from": "gpt",
"value": " Our vacuum sealer removes most of the air so it is less likely to end up with freezer burn. By using the original packaging, air could likely hide around the surface of the food that you are sealing.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " If I'm not going to use a tray of meat by its 'use by date', I vacuum seal it and freeze it. I seen benefit in vacuum sealing meat so it will keep longer in the fridge.\n\nVacuum sealing for longterm freezing works great! I have an upright freezer (manual defrost). Last winter I defrosted a chuck roast for a meal and it looked, cooked and tasted brand new after two years in the freezer.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Raw Meats – Raw meats can be kept up to 10 day when vacuum packed before needing to be cooked or frozen. In comparison, raw meat that is not vacuum packed will only last 3-5 days in the refrigerator before turning.\n\nhttps://amactechnologies.com/vacuum-sealed-meat-shelf-life/#:~:text=Raw%20Meats%20–%20Raw%20meats%20can,in%20the%20refrigerator%20before%20turning.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " jrut, think you've got your answer? If you want to vacuum pack - take it out of it's original packaging. \n\nI have also, on many occasions, just thrown the meat, in its original package, straight into the freezer. Not for long term storage but within a reasonable time - no harm.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I don't bother vacuum sealing things to refrigerate, only freezing. I don't keep meat that much longer in the fridge - I'm using it in a short time, or freezing. And I take them out of original packaging, and put them in the vacuum packs. I also do a lot of things that aren't meat. Some things I have to partially freeze, before vacuum sealing; otherwise, too much wetness is in them, usually vegetables.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " If you are planning for a long storage, freezing, then I'd say yes, it helps. First of all you are talking meat out of Styrofoam packaging, right there it's a benefit. And it will definitely will less longer in vacuum packaging versus some plastic wrap. If you are planning to keep in the fridge for few days, then I do not see why bother. No point doing that.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " If I am going to leave the meat in the fridge, I leave it in the packaging it came in, assuming the packaging looks to be in good condition. I wouldn't bother vacuum sealing it. If it is going in the freezer, then it depends on the packaging. If it's cryovac type of packaging, in good shape, I'll write the date on it and stick it in the freezer. If it's flimsier, or damaged, packaging, I'll put it in a zipper bag and try to squeeze out as much air as possible and write the date on it. If I had a vacuum sealer, I would use it.",
"loss": true,
"prefix": "taxlady:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Broth: cubes vs liquid",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I always use cubes. Is there a difference between cubes and liquid?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " One is dry and one is wet.\n\ndifference in the melting and blending into whatever you are using it for. Liquids blend in almost instantly. Cubes need to melt/dissolve. \n\nanother is storage of the packaging. Large bottle vs small box.\n\nPreference of brands to taste.\n\nI've never checked the costs of liquids vs cubes insofar as servings, but should probably be considered.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Cubes seem to be the saltiest alternative. If I'm not using my homemade stock, I use canned.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I like the Better than Bouillon paste. I think it tastes better than cubes and it's much less expensive and easier to carry and store than boxes, which are mostly water.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " Was too late and too tired to fetch the paste when I remembered them. Yup, GG, a good choice, half way between the cubes/powder and liquid. Dissolves quickly, smaller than the boxes, but larger than the cubes and definitely heavier. \nNutrition wise - nope no different than the others. \n\nI did find a Shrimp Paste (won't tell you how old it is) and I've never actually used it. Of all of them, it is the most nutritious. It also has only 9% sodium! which is a big difference! Carbs 1% (fibre 2%) and Protein 2 g!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Another vote for Better Than Bouillon. I bought some vegan \"chicken\" broth powder, because a lot of people really liked it. I do too. I add a bit to the liquid when I make up some \"stock\" using BTB. It really kicks up the flavour. I also use homemade vegi stock as the liquid when I have some, which is most of the time. \n\nThe homemade vegi stock is dead simple. I save onion skins, carrot peels, the dry bits of veg like celery, parsley stems, wilted lettuce, etc. I cover with water and simmer for an hour or three, then strain. That's virtually free vegi stock, for next to no effort. That improves the flavour of stock made with BTB too. When I have the space in my freezer, I freeze pellets of vegi stock in a silicone muffin tray and store them in a plastic jar. I can take out as few or as many as I need for whatever purpose.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Have a look at the ingredients on the various types of concentrates for making broth. Some have weirder ingredients. I just checked, Knorr cubes still have salt as the first ingredient, followed by MSG. That sounds like a sodium bomb to me. The rest of the ingredient list is also mostly things that most people don't have in their kitchen and wouldn't ordinarily consider to be food.\n\nThe ingredients vary a lot between brands and probably also between cubes, liquid, powders, and pastes.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Paste is so much better and more convenient that cubes or liquid.\n\nBetter than Boullion has been my go to for years. It comes in lots of flavors/sodium levels",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " I keep several jars of BTB in the fridge-chicken, beef and vegetable. I often add a teaspoonful to a soup or stew to give it a flavor boost.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " GotGarlic said:\n\n\n\n\t\t\tI like the Better than Bouillon paste. I think it tastes better than cubes and it's much less expensive and easier to carry and store than boxes, which are mostly water.\n\t\t\n\n\nI'm glad this subject has been brought up. I plan to make French onion soup when it cools off some. I don't make my own beef stock and when I have tried I found the beef bones to be in the same price range as chuck roast. I have never made French onion soup.\nSo being I keep BTB beef on hand I wanted to know if I could use that instead. I have never actually made some broth and tasted it and I guess that's what I should do.\nWhat do you think? BTB? Make homemade? Box?",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "human",
"value": " Use what you have on hand. You have the BTB so there you go, that's your answer. \nHave you had French Onion Soup? If you know the taste flavour you're looking for, you've won the battle. \nIf you're looking for nutrition, as I've said, make your own, you would have to purchase those bones.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Another option: powdered\nThis one is powdered w/o salt. Salt is cheap, you can add it as you cook or when you serve.\nBouillon/Stock/Broth Powder (w/o salt)\nMushrooms 20 oz (dehydrated ground mushrooms shiitake)\nOnion 19.4 ounces (dried onion powder)\nCarrots 14.21 ounces (dried carrot powder)\nCelery 7.05 ounces (dried celery powder)\nGarlic 20 t or 6 T + 2 t (dehydrated garlic) (approx 2.5 ounces)\n6 T of parsley, dehydrated and ground\n3 T thyme dehydrated ground\n5 t of black pepper ground\n2 and 1/4 t bay leaf, dehydrated ground\n\nEnd weight 64-70 ounces, or 3.9 lbs for 20 recipes.\nEach recipe amount would be 3.5 ounces of vegetable/herb dehydrated matter/3 quarts of water.\n\nI might have to make a batch of it this winter. I have all the ingredients dry except for carrots. I don't keep many dehydrated carrots on hand.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " I am another BTB fan.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Roll_Bones said:\n\n\n\n\t\t\tI'm glad this subject has been brought up. I plan to make French onion soup when it cools off some. I don't make my own beef stock and when I have tried I found the beef bones to be in the same price range as chuck roast. I have never made French onion soup.\nSo being I keep BTB beef on hand I wanted to know if I could use that instead. I have never actually made some broth and tasted it and I guess that's what I should do.\nWhat do you think? BTB? Make homemade? Box?\n\t\t\n\n\nBTB onion flavor is very, very good. And super close to what you want your soup to taste like.\n\nit’s my new go-to",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " I too, like Better Than Broth, found a mushroom flavoured one. Not used it yet. \n\nblissful, have saved your recipe for powdered - Like the no salt part!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " jennyema said:\n\n\n\n\t\t\tBTB onion flavor is very, very good. And super close to what you want your soup to taste like.\n\nit’s my new go-to\n\t\t\n\n\nI didn't know there was an \"onion\" flavor? I was thinking beef. After posting the original message I picked up two quarts of boxed beef stock. Swanson. I never buy their chicken stock as I use Kirkland boxed stock. But I never see beef in Costco.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "human",
"value": " jennyema said:\n\n\n\n\t\t\tBTB onion flavor is very, very good. And super close to what you want your soup to taste like.\n\nit’s my new go-to\n\t\t\n\n\nOnion Flavor?! I'll have to look for that!",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I think Better Than Bouillon got on the band wagon and have made just about every flavour and will still probably come up with more. \nI've got Chicken, Beef, Vegetable, Mushroom. Have not seen the onion one but bet it's good! Only one I won't be rushing to get would be fish stock. \n\nAt the same time I still have Knorr and Bovril Beef, Chicken and Vegetable thick liquids. Find the are still much faster than the paste when you are rushing to throw things together.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Better Than Bouillon Ham base is excellent.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " I use the Low Sodium BTB as mentioned by many above for fast chicken and beef stock.\n\nBut I think you should consider dry forms as well, but not for stock itself. In the various asian cuisines, you'll often see chicken \"essence\" in a powder or fine pellet form used for seasoning.\n\nOn youtube, channels like Chef Wang Gang, Xiaoying Food and many others without english names, you see it quite often. Chinese Cooking Demystified uses it regularly. It might turn up in a marinade, as a final seasoning or other places.\n\nI've used Knorr powder based bouillion early on, but find that it has too many other flavors for it be as well suited as the Chinese brands like Totole (the original, the pelletized one) or the Lee Kum Kee (a powder, my general preference). The Chinese ones are more just chickeny flavor than herbs and vegies as well.\n\nKorean cuisine seems to use more beef powder, the Dasida brand is quite popular.\n\nThis usage I describe as using the best salt you can for the purpose. As we get older most of us will be recommended a low sodium diet for blood pressure or heart conditions. I got the recommendation early for dealing with Meniere's syndrome. So instead of just adding salt to taste, add the most flavorful sodium you can to get the most bang for the sodium buck as it were.\n\nIf I'm cooking something italian, I'll under salt with the intent of increasing the saltiness with some grated parm or romano. Pick up the desired cheese accent but still limit the overall sodium by using cheese instead of just salt.\n\nAlso useful is the Red Boat Fish Sauce salt. This is scraped off the walls of the fermentation tank after draining and drying. Tastes like fish sauce. Or Hondashi for Japanese.\n\nBesides it's chinese uses, I can \"salt\" a soup or stew with some chicken or beef essence and so on.\n\nDry bullion isn't just about stock. It's a useful seasoning in it's own right. And while high in sodium, it's not just salt but flavor you can use along with the salt.",
"loss": true,
"prefix": "thymeless:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Does bacon have to be frozen",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " or will it keep for long periods in the frig",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " It keeps for a while, but I will freeze it if I near the \"use by\" date.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " I just bought a four pound bundle of bacon from Costco. have no plans to cook some right away so it all went into the freezer. A pound defrosts fairly quickly on the kitchen counter and is ready for coking in no time.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " For some reason, pork meat seems to have long expiration dates. Ham, hot dogs, bacon, etc. But I still always freeze mine.",
"loss": true,
"prefix": "rodentraiser:"
},
{
"from": "human",
"value": " @rodentraiser Many pork products such as bacon, hotdogs, and some hams have been preserved via a smoking process. One of my grandmothers had a smokehouse to preserve many pork pieces after she butchered a pig. Smoked ham hocks in greens.....mmmmm.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " I recently bought a two pound package of thick siced bacon. I froze one pound, then baked the other pound on a sheet pan in the oven. Once it is cooked it lasts in the fridge for a pretty long time.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " What Kathleen says. All those you mentioned are processed in some way. Raw roasts, chops, ground are like any other raw meat and have limited shelf life.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tI recently bought a two pound package of thick siced bacon. I froze one pound, then baked the other pound on a sheet pan in the oven. Once it is cooked it lasts in the fridge for a pretty long time.\n\t\t\n\n\nYou are kidding, right? I imagine it wouldn't go off for a long time, if one didn't eat it. But, how the heck isn't it getting used/eaten for a long time? How do you even know?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Bacon in a sealed package will last a long time in the fidgicator. I have a pack that I recently opened that must have been in the fridge for over a month past the best before date when I opened it. It still smells and feels fine a week later. I do give it a serious sniff and feel the surface before using it when it's that iffy.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " It depends\nThe stuff I buy here is sliced & very wet. I freeze those.\nIf I make or buy a slab of bacon, then I don't. Wrap in a teatowel and keep in the fridge. Note that I have an old fridge that needs defrosting every now and again. Advantage of this is that it dries out my slab of bacon. The fat becomes firm. No fat needed for frying (unlike those bought sealed packs)",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " I'm reading that an opened package of bacon will last up to one week in the fridge and unopened bacon lasts roughly two weeks. \n\nI personally freeze mine as soon as I buy it, since we don't use bacon that rapidly around here. But I don't freeze the package whole. I open it up and grab two slices at a time. I kinda fold them over and lay them on a cookie sheet lined with wax or freezer paper, then stick the whole sheet into the freezer until the bacon 'bundles' are frozen solid, then toss them into a zipper bag. Anytime I need bacon (like for a BLT, etc) I just grab out a 2-piece bundle of bacon and let it thaw.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " Linda0818 said:\n\n\n\n\t\t\t. . . But I don't freeze the package whole. I open it up and grab two slices at a time. I kinda fold them over and lay them on a cookie sheet lined with wax or freezer paper, then stick the whole sheet into the freezer until the bacon 'bundles' are frozen solid, then toss them into a zipper bag. Anytime I need bacon (like for a BLT, etc) I just grab out a 2-piece bundle of bacon and let it thaw.\n\t\t\n\n\nI freeze individual portions of bacon too. I just pull a few strips at a time from the one pound package, stuff them into individual plastic bags and toss them into the freezer.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tI freeze individual portions of bacon too. I just pull a few strips at a time from the one pound package, stuff them into individual plastic bags and toss them into the freezer.\n\t\t\n\n\nThat's exactly what I used to do. Then I started freezing them all at once and putting them all into one bag, just to save on baggies. Either way works well. \n\nI do the same thing with hot dogs and packages of chicken, freezing each piece individually. I hate struggling to get a frozen block of hot dogs apart when I only want to cook one or two.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " Linda, I do the same with hot dogs. Loose freeze, then bag.\nChicken, I put in individual bags. I weigh ea. Sometimes the breasts are whole but if they are super huge I pull off the tenders for a separate bag - they usually go into a stir fry. Thighs & Drumsticks, I pkg 2/3 per bag (skin & bone. That way I can mix and match however I want.\nBacon I do 2 ways, depending on how I feel. Sometimes loose individual pieces on a tray (with wax or plastic wrap) then all into a big bag when frozen. \nMost times I cut the bacon across the equator, then divide the slices (why is there always 15/17 slices? never an even count) so I'll have 2 pkgs of 6/7 slices. When defrosted I can grab a left and a right piece, yeah, sometimes 2 each, for my breakfast.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tLinda, I do the same with hot dogs. Loose freeze, then bag.\nChicken, I put in individual bags. I weigh ea. Sometimes the breasts are whole but if they are super huge I pull off the tenders for a separate bag - they usually go into a stir fry. Thighs & Drumsticks, I pkg 2/3 per bag (skin & bone. That way I can mix and match however I want.\nBacon I do 2 ways, depending on how I feel. Sometimes loose individual pieces on a tray (with wax or plastic wrap) then all into a big bag when frozen.\nMost times I cut the bacon across the equator, then divide the slices (why is there always 15/17 slices? never an even count) so I'll have 2 pkgs of 6/7 slices. When defrosted I can grab a left and a right piece, yeah, sometimes 2 each, for my breakfast.\n\t\t\n\n\nOh, good idea with the overly large chicken breasts. I'll do that next time.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " I buy in 500gm packs of streaky bacon. I normally get 12 slices. I freeze 6 and leave 6 in fridge.\nMy wife likes me cooking her 3 rashers and scrambled eggs every Saturday. I keep up til 6 months in the freezer. \nI know I spoil her!!\n\nRuss",
"loss": true,
"prefix": "Rascal:"
},
{
"from": "human",
"value": " Linda0818 said:\n\n\n\n\t\t\tI personally freeze mine as soon as I buy it, since we don't use bacon that rapidly around here. But I don't freeze the package whole. I open it up and grab two slices at a time. I kinda fold them over and lay them on a cookie sheet lined with wax or freezer paper, then stick the whole sheet into the freezer until the bacon 'bundles' are frozen solid, then toss them into a zipper bag. Anytime I need bacon (like for a BLT, etc) I just grab out a 2-piece bundle of bacon and let it thaw.\n\t\t\n\n\nThat's us now. I got tired of throwing 1/4 to 1/3 packages away because they smelled off and had a slimy feel. \n\nI've been cutting the package in half crosswise and putting them in a 1 gallon bag. I'll take 1 package piece, let it thaw enough to separate what I want, then pop it back in the freezer. Haven't had any problems at all doing that so far.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " I usually cook bacon in bulk. I will cook two pounds of bacon in the oven at one time when we are having BLTs for dinner. What we don't use for the sandwiches gets laid out on a strip of paper towels, rolled up and put into a gallon Ziplock bag for the freezer. Then It's really easy to unroll the paper towel roll and take off the bacon slices you want for a breakfast and heat them in the microwave. The cooked bacon keeps forever in the freezer.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tI recently bought a two pound package of thick siced bacon. I froze one pound, then baked the other pound on a sheet pan in the oven. Once it is cooked it lasts in the fridge for a pretty long time.\n\t\t\n\n\nThat's what I do. It's really nice to have a few slices already cooked when I want it and baking it in the oven is less messy. I line my baking sheet with parchment paper. \n\nWhen bacon goes on sale I buy lots of it and most of it goes in the freezer.",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "gpt",
"value": " I tried cooking an entire pound of bacon at once in the oven. The bacon was great. Unfortunately, none of it made it into the freezer. We just kept munching \"one more slice\".",
"loss": true,
"prefix": "taxlady:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Do you know a good recipe and tips for pieces of beef flavored with lemongrass?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " thanks\ncan i use this one for example instead of lemongrass? how many drops for how much beef and liquid?\n\n\n\t\t\thttps://www.amazon.com/Cliganic-Organic-Lemongrass-Essential-10ml/dp/B07Q4XJ9QL/ref=sr_1_2?keywords=lemongrass%2Bcooking%2Boil",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Seeing-to-believe - that is essential oil - it doesn't mean for cooking! They are selling it for aromatherapy! \n\nIt may or may not be food safe! I have no idea, but if it was I think it would say so!\n\nJust because it is organic doesn't mean you can ingest it.\n\nEdit:\nHope some experts can chime in on this please!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " At that link, much further down, it says this about the product.\n\n\n\nSafety InformationDue to high concentration, we recommend always diluting with carrier oil before any use other than aromatherapy. For external use only. Avoid contact with eyes, if contact occurs, rinse well with cold water. Keep out of reach of children. Avoid using if pregnant. Discontinue the use immediately if redness or irritation occurs.\n\t\t\n\n\nIt says, \"For external use only.\" I wouldn't cook with something like that.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " i see\ni heard there is such a thing as cooking lemongrass oil.. where can that be bought from?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " Do you have a recipe for beef flavoured with lemongrass? Have you had beef flavoured with lemongrass?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " i don't have. and i didn't had a good one in the past",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " Thanks taxy, I should have read further down, my bad.\n\nSeeing - I suggest you try to find a recipe for it first, then look for some flavouring. \nBut off the top of my head, I imagine just laying the lemongrass on top of the beef while it is braising would be enough to flavour it. Or perhaps in the surrounding juices. For that I would cut the lemongrass stalk(s) up in pieces big enough to extract after the braising is finished. I would crush them with the back of a knife or bottom of a skillet and add to the surrounding juices. \n\nI don't imagine it would do well if you are roasting the beef. Perhaps you could add it to the juices of the roast to make the gravy. That part is dependent on how you do your roasts. Can't advise you there.\n\nLet us know when you find the recipe. Sounds very interesting.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Check out SE Asian recipes.\nThey use a lot of lemongrass in cooking, esp chicken but also rendang and others.\nYou can also use lemongrass as skewers for kebabs \nIf you can't get fresh lemongrass, then look for lemongrass paste or even dried ground lemongrass",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " tnx.\nand we do have it fresh in some places",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " C-T-B, do you particularly like the flavour of lemongrass? Are you just looking for a lemony flavour to add to your beef? \n\nRendang sounds like an excellent suggestion to me. There are a number of rendang recipes here at Discuss Cooking. Do a search.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " i will try the rendang\n\ni'm into lemon grassy flavor not lemony one",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Check southeast Asian cookbooks and/or recipes. Cambodian, Laotian, Thai and Vietnamese cuisines frequently use lemongrass. Don't forget to bruise it.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Also check RicardoCuisine - he has several beef and lemongrass recipes.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " the rendang came good.\nnext time i will make it with ground beef.\nwhat is the name of the ground beef version?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tthe rendang came good.\nnext time i will make it with ground beef.\nwhat is the name of the ground beef version?\n\t\t\n\n\nI'm glad you made the rendang and enjoyed it. I don't know what a ground beef version would be called, but I made one with meatballs.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Same here,I've made it with meatballs, although that's not the standard way \nWhat recipe did you use for rendang? And do you have a picture? \nJust curious.\n\nI do remember having something with ground beef in Thailand, made in a similar way to rendang, total different spices though.\nI've made it her, so I got to have the recipe somewhere.\nI'll go looking....",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " Beef Rendang (The BEST Recipe!) - Rasa Malaysia\n\t\t\t\t\t\n\nBeef rendang is a spicy, rich, and creamy Indonesian/Malaysian beef stew made with beef, spices, and coconut milk. This is the best and most authentic beef rendang recipe you will find online!\n\n\n\n\n\t\t\t\t\trasamalaysia.com\n\t\t\t\t\n\n\n\nthis one\n\ni didnt had all ingrediends",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Those spices sound amazing! \n\nLooks good Seeing, was the taste what you were hoping for?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " it was very nice but i hoped for it to be even tastier\nbut i still recommend it\nyou don't need to follow the recipe precisely",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Well done!\nI love rendang.\nThe rasa malaysia recipe is very much malaysian, less Indonesian. Tasty none the less.\nMain idea is to cook it long enough for the coconut cream or milk to break and then the meat starts frying.\n\nAs for ground beef: I found the recipe I was thinking of.\nIt's with sliced beef, but I have made it with ground meat as well.\n\nRecipe is in Dave Thompson's \" street food\"",
"loss": true,
"prefix": "Badjak:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: My Magimix food processor's bowl is worn",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " is it a good idea to buy a new one from amazon? i don't know if they carry such parts.\n\nin israel the company sells them expensively\n\nit's a pretty old machine",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Have you been in touch with the distributor? There is one in Israel.\n\nWhat do you mean by worn. Is it leaking? cracked? or discoloured? as in hazy from being scratched.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " hazy and scratched and barely getting closed\n\ni thought i said that in israel it is very expensive. anyway. after i've checked online i've discovered that it is expensive all over the world.",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\thazy and scratched and barely getting closed\n\ni thought i said that in israel it is very expensive. anyway. after i've checked online i've discovered that it is expensive all over the world.\n\t\t\n\n\nmagimix itself is expensive, so it is no surprise that replacement parts are expensive. If I werefortunate enough to own a magimix, I woulod pay for the replacement parts.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "human",
"value": " I agree Silversage. \nHow long have you had it? If it is a great to use, and often used - then you don't want to become frustrated, especially not closing well. \nI would go for the replacement.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " 15 years",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Catching Up, Food Wise That Is",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I know that there are times that many of us have been waylaid by life and not been able to post what we've been cooking, but want to fill the group in.\nHere are some of the dishes that I've cobbled together for my DH while I've been down and out.\n(I can work in small spurts, so making a meal takes most of the day for me right now)\n\n\n\n\nMy version of Chicken Cacciatore with Pasta\n\n\n\nSpam® Musubi, I could only have a small bite but ONO!!!\n\n\n\nHam Steak Dinner, I ate a little Ham and sautéed Spinach, no Cheese yet.\n\n\n\nOne of our most favorite meals, grilled Chicken Teriyaki, Mainland-style Spam® Fried Rice and my version of Cucumber Kim Chee (or kimchi, whatever!).",
"loss": false,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "gpt",
"value": " Good job Kgirl. That all looks delicious. I understand far too well about cooking that takes most of the day because of only being able to work in small spurts.\n\nAre the food restrictions temporary, mostly temporary? If so, when will you be able to eat the way you would like to?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tGood job Kgirl. That all looks delicious. I understand far too well about cooking that takes most of the day because of only being able to work in small spurts.\n\nAre the food restrictions temporary, mostly temporary? If so, when will you be able to eat the way you would like to?\n\t\t\n\n\n@taxlady I need to let my body adjust to it's new normal.\nI've been told to \"give yourself grace, it may be a few months\"",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "gpt",
"value": " They all look delicious! Well done for giving time to your cooking even as you work through your health issues .",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " So good to hear from you, K girl! Your pics look great!",
"loss": true,
"prefix": "jennyema:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Spam fries",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Tomorrow night I am making ham steak and green bean casserole for my daughter and myself, but my wife cannot eat ham steak. Her teeth can't handle anything so chewy. So in the past, I have simply fried slices of spam for her, but I have since done some research. It turns out there's such a thing as spam fries. Essentially, cut the spam into sticks, coat with flour, egg wash, bread crumbs, fry in oil for 3-4 minutes and you're done.\n\nThere are also breaded ham steaks, which are spam slices double coated with flour and egg wash and then fried. I expect I might go with the bread crumbs.\n\nDoes anyone here cook with spam? My wife rather likes it and it's an easy thing to give her when I'm making something for the rest of the family she can't eat. I'm thinking the spam fries might be tastier than the breaded spam steaks.",
"loss": false,
"prefix": "dr morbius:"
},
{
"from": "gpt",
"value": " Quite a few will answer this I am pretty sure.\nI never realized just how popular Spam still was. I was amazed for all of the postings on various threads about it. \nI know my mum used to use it but I don't even remember in what manner.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " If she likes it, that's all that matters!! Go for it and let us know your and her thoughts on the Spam fries!? \n\nI'll be interested to hear about other Spam recipes, I'm sure there will be more than a few. I keep Spam on the shelf, for the Zombie Apocalypse!",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " What do you serve them with, Larry?",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " SPAM always had a place on the emergency shelf.\n\nIMO it has too many nutritional strikes against it, for the price, if a fresh source of meat is available.\n\nI agree with @GinnyPNW, if she likes it that’s really all that matters.\n\nThe folks at SPAM offer up this fritter recipe and many more.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tClassic SPAM® Fritters | SPAM® Recipes\n\t\t\t\t\t\n\nSlices of SPAM® classic are dipped in a savory beer batter in our SPAMtastically™ simple, but oh-so-tasty SPAM® Fritters recipe.\n\n\n\n\n\t\t\t\t\twww.spam.com\n\t\t\t\t\n\n\n\n\nIf you have access to a food processor or meat grinder you might consider making an old fashioned ham loaf or ham meatballs. There are many recipes on the internet and both can be frozen in meal size portions.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " The wife was not impressed. I thought they were okay.\n\nOh well. On the plus side, my daughter will pretty much eat anything, so she will probably gobble them up, most likely with ranch dressing. Also on the plus side, making spam fries causes a bit of a mess, so it is probably a blessing that I won't be doing it again.\n\nSo far, of the ways I've tried to make her spam, the way my wife likes it best is this: I melt some butter and mix it with brown sugar on a plate. Then I fry her spam slices and dredge them in my \"glaze\" afterwards. Actually glazing the slices before I fry them causes caramelization on the outside of the spam slice, and it basically burns. I suppose I could glaze and then bake some slices, but if I'm going to go to that much trouble, I may as well make her something real and moderately healthy.\n\nShe loved the green bean casserole, though. We're huge on that in my house. We eat it maybe a dozen times a year. It goes great with ham steak.\n\nAnother thing we do with spam is toss it in a pasta salad. I understand that they're really big on spam in Hawaii, as it is shelf stable and the cost of importing beef, chicken and so forth to the islands is hefty.",
"loss": true,
"prefix": "dr morbius:"
},
{
"from": "human",
"value": " I think you have to get some input from @Kaneohegirlinaz when she returns. She has lots of ideas about spam.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " ALOHA!!!\nSpam® is the best!\nHaving been born, raised and lived in Hawaii, I can tell you that we love us our Spam® there!\n@dr morbius if you do a search of some of my previous posts here at DC, I've cooked it many ways.\nSpam Katsu\nSpam Fried Rice\nSpam Musubi\nand most recently, Spam Corn Chowder.",
"loss": true,
"prefix": "Kaneohegirlinaz:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: If I use oyster mushrooms instead will it be too chewy?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Kashmiri Mushrooms\n\t\t\t\t\t\n\nKashmiri mushrooms -- hearty mushrooms in spiced sun-dried tomato sauce. This Indian mushroom curry cooks up like a dream in the Instant Pot!\n\n\n\n\n\t\t\t\t\twww.veganricha.com\n\t\t\t\t\n\n\n\n\ni also plan on adding some cream\ninstead of dried tomatoes i will use tomato paste..",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Are you cooking this in an instant pot ?",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " i tihnk i will go for a regular pot\ni was in the shop today and they didn't had oyster mushrooms. i will try another day",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I think oyster mushrooms would stand up to the cooking. \nA very interesting recipe, I've saved it - for a maybe try it one day, lol.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Why do you ask if the oyster mushrooms will be too chewy? Are you planning on using dehydrated oyster mushrooms?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I find oyster mushrooms to be a tad bit chewier than portobello's in the raw state but not when cooked. Certainly not after the way they are done in this recipe.\nSeeing - even if they are a tad chewier, it will seem like the meat the original Kashmir recipe was made for. \nI might use a few oyster mushrooms but, comparatively speaking, they are more expensive here, so I would probably go the majority with the Porto's.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Funny that, oyster mushrooms are the cheapest type of mushrooms here.\nAbout 3 U$ per kg at the Chinese market, around 4 to 4.50 elsewhere",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " I have to get myself down to the Asian Market here. \n\nBig box (and rather expensive) grocer here have Oyster & Shitake, fresh - $ umm are you sitting down? $26.43 per k. \nKing Oyster about the same at 27$ a k.\nLarge white regulars that they call \"Stuffers\" a pkg of 320 gr. is 5.49 ea.\nRegular white or brown \"button\" mushrooms, usually in a 227 gr pkg is this week $3.99 - Often brown button, which they call Crimini, are about $1.00 or $.50 more per gr. \nAs soon as the button mushrooms get big enough, they are immediately called Portobello's and the price goes up according to their size. \nAnd it's weird as tiny button mushrooms are more expensive than, what you would call, your regular 'garden variety' sized mushroom.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Glad you told me to sit down!\nI find our button mushrooms ridiculous expensive at around 2.5 - 3.0 U$ a punnet (250 gr)",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " Thought you might react that way \n\nand it's been a long time since I heard the expression 'punnet'.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What is your most loathed cooking terminology?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Mine is “hack”. No, it’s not a hack, it’s a variation or different technique. It’s a term that is widely used and incorrectly, which gets really annoying.\n\nMy other is one that I notice gets used more frequently nowadays. On television cooking shows, the cook will say “go in “. For example “I’ve sifted the flour, now I go in with butter “ etc. Every ingredient, they “go in” with. Sure, it’s not really important but it just grinds my gears every time I hear it!\n\nWhat say you?",
"loss": false,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " Imprecise terms make me a little crazy. Dash, pinch, add-in, etc. If I have never prepared the dish or eaten it before I need more help. As an example: \"Now, add in the butter\" Do I cut it in, melt and stir in, pitch a whole chunk in, etc??",
"loss": true,
"prefix": "Janet H:"
},
{
"from": "human",
"value": " \"bone broth\" we don't need new names for old foods.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Cilantro. We have been using the word coriander in English since at least the 14th century. Why do we have to substitute a Spanish word for something we have had a name for during a very long time? Coriander greens and coriander seeds.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Unctuous \n\nSeriously, cooking person, you do realize that the meaning of the word is greasy or oily, right? Like a man's hair grooming product? Or my mechanic's coveralls? Try using \"buttery\" or \"rich mouth feel\" the next time.",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "gpt",
"value": " extra virgin olive oil.....\njust a pet peeve. All olive oil I ever see is marked extra virgin, but I'm sure it is not.\nReal extra virgin should just be used for salad dressing etc in my opinion \n\nAnd umami....\nIt's overused",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " Medium size - a medium sized carrot, potato, onion, squash, cucumber.... \n\nARGGGGGGG",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\nMedium size - a medium sized carrot, potato, onion, squash, cucumber.... \n\nARGGGGGGG\n\t\t\n\n\nI am generally annoyed by the imprecision of ingredients. A cup of shredded cheese. Do you just grate it into a cup? Do you press it down so you can fit more in? Is it finely shredded or thickly shredded? Just tell me \". . .four ounces of shredded cheese.\" Same goes for other imprecise units of measure, flour being a prime example. Go by weight, the conversion is right on the flour bag!",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Shatteringly crisp... \nMeltingly tender... \nSO overused in food writing. \n\nHack is another one for me, although I do recognize that slang changes over time and that's all this is really.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tI am generally annoyed by the imprecision of ingredients. A cup of shredded cheese. Do you just grate it into a cup? Do you press it down so you can fit more in? Is it finely shredded or thickly shredded? Just tell me \". . .four ounces of shredded cheese.\" Same goes for other imprecise units of measure, flour being a prime example. Go by weight, the conversion is right on the flour bag!\n\t\t\n\n\n\"Four ounces of shredded cheese\" is still pretty imprecise. It gives you the weight, but not how thickly or thinly it should be shredded. Hopefully the rest of the recipe gives more hints.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " It's the \"only x minutes preparation time\" that bugs me. Maybe it only takes that long for him/her, but not everyone can rush around like they can.",
"loss": true,
"prefix": "Phaedra:"
},
{
"from": "gpt",
"value": " and can we add in the terminology used by bloggers? \n\nHow did I ever live without this?\nI could eat this everyday!\n\nneed I go on?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tCilantro. We have been using the word coriander in English since at least the 14th century. Why do we have to substitute a Spanish word for something we have had a name for during a very long time? Coriander greens and coriander seeds.\n\t\t\n\n\nI disagree... Cilantro is an herb. Coriander is a spice.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tI am generally annoyed by the imprecision of ingredients. A cup of shredded cheese. Do you just grate it into a cup? Do you press it down so you can fit more in? Is it finely shredded or thickly shredded? Just tell me \". . .four ounces of shredded cheese.\" Same goes for other imprecise units of measure, flour being a prime example. Go by weight, the conversion is right on the flour bag!\n\t\t\n\n\nThat's one of the reasons that for Danish recipes, I use mostly one site. Here's an example of an ingredient list. All the underlined ingredients have that hover-over-box that you can see in this screenshot:\n\n\n\n\n\nThat's for the \"Flødeost, naturel\", which is plain cream cheese. \"tsk.\" = tsp. and \"spsk.\" = Tbsp. They even tell you that the 300 grams of onion is peeled onion. The flyover tells you that an average peeled onion weighs approximately 150g., just in case you don't have a scale.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tI disagree... Cilantro is an herb. Coriander is a spice.\n\t\t\n\n\nThat's the new way of understanding it. I think they still use the term coriander for the greens in the UK. They just specify if it's the leaves or the seeds. Easy, peasy.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I have never seen a recipe that differentiates between seeds and greens. Sprinkle with some coriander to finish.... is a new cook going to know the difference? \nSome, correction, I would say even MOST people don't even know they are the same plant.\n\n\n\ntaxlady said:\n\n\n\n\t\t\tThey even tell you that the 300 grams of onion is peeled onion. The flyover tells you that an average peeled onion weighs approximately 150g., just in case you don't have a scale.\n\t\t\n\n\nHere again.... what is average?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tHere again.... what is average?\n\t\t\n\n\nThe size that fits into the palm of your hand. What? You mean different people have different sized hands?",
"loss": true,
"prefix": "Phaedra:"
},
{
"from": "gpt",
"value": " Small, medium, large...pot, veggie, etc. More info, please!",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " GotGarlic said:\n\n\n\n\t\t\t\"Four ounces of shredded cheese\" is still pretty imprecise. It gives you the weight, but not how thickly or thinly it should be shredded. Hopefully the rest of the recipe gives more hints.\n\t\t\n\n\nWith the weight measurement you're at least getting the right amount of cheese. Also, if the cheese melts in the dish, shred size becomes immaterial.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " These are something I picked up from a thrift shop. They are clearly just a novelty but they are cute and fun - just as I like in my kitchen",
"loss": true,
"prefix": "Jade Emperor:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: A question about induction stove",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " what happens if i take off the pot while the stove is on?\ndo i must first turn it off?",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Although the induction burner will not remain hot when you remove the pan, you still have to turn it off.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " On mine, a beep/buzz alarm goes off when the pot removed from the burner, unless you turn it off.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tOn mine, a beep/buzz alarm goes off when the pot removed from the burner, unless you turn it off.\n\t\t\n\n\nMine did the same thing.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "human",
"value": " Ours beeps and eventually errors out so has to be restarted.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " Beeping is the common behavior. It alerts you that your pan is not magnetic or that the pan has been moved from the burner area. It will normally resume heating if you return the pan to the burner so it's not really an interruption for those off heat additions and such.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "human",
"value": " I think it depends upon the manufacturer of your unit. Mine, being a \"freedom\" model (it doesn't have burner areas), just turns that \"pot\" off after it is missing for too long.",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " Does it sound an alarm (or something) if you take the pot off? and the unit still on?\n\nIf it doesn't have any burner areas how do you have a pot at a boil in one place and then a pot on simmer beside it?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tDoes it sound an alarm (or something) if you take the pot off? and the unit still on?\n\nIf it doesn't have any burner areas how do you have a pot at a boil in one place and then a pot on simmer beside it?\n\t\t\n\n\nI don't think it does. It does sound an alarm if I turn it on and then do not select a temperature...it beeps and turns off.\nFor the burner area things, magic, I guess?",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " Each coil has a magnetic sensor. When you put a pot on the stove detects the shape and location of the pot or maybe a griddle. Then it groups those activated coils into a single \"burner\" with one control. Until you turn it off or reset it.\n\nI suppose if the pot were only partially on a sensor and coil and you later put a pot right next to it, that spot on the pot would receive the heat level of that already assigned coil. But that might be harder to do in practice than theory",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "human",
"value": " Are you explaining the Freedom Induction? There are no coils...just lots and lots of magnets. The magnets start spinning to do the \"magic\". And you can move is around and it \"knows\" that pot and keeps its setting for that pot. One can place the pots pretty close together...but that's not too convenient for working with them? \n\nBut, my favorite part is clean up. Takes no time at all.",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " Not yours specifically but the general principles.",
"loss": true,
"prefix": "thymeless:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Liquid broth vs bullion cubes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " first question is are they interchangeable? In other words if a recipe asks for 3 cups of broth can I use 3 bouillon cubes instead? What is the difference between the two?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Yes you can substitute. Typically, cubes are saltier than homemade broth.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tYes you can substitute. Typically, cubes are saltier than homemade broth.\n\t\t\n\n\nThen there's unsalted and regular commercial broth...",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " Does one bullion equal one cup of liquid broth?",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " You need to consult the package and then adjust the amount to your own personal taste.\n\nI use the powders, cubes, and paste because they are convenient.\n\nWater is still a good option in soups and sauces. You may need to adjust the seasoning and add a splash of soy sauce or Worcestershire sauce.\n\nDon’t be afraid to experiment.",
"loss": true,
"prefix": "Aunt Bea:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: So I'm looking for a le Creuset skillet",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Looking for something larger then what I have...so with a tape measure it reads from spout to spout around 8 inches.....the other I have measured just over 9 inches spout to spout...I want something larger! Do I need to look at 12 inches?",
"loss": false,
"prefix": "Kloeshuman:"
},
{
"from": "gpt",
"value": " Traditional skillet is 9...am I missing something?",
"loss": true,
"prefix": "Kloeshuman:"
},
{
"from": "human",
"value": " https://www.lecreuset.com/cookware/skillets-and-fry-pans?utm_medium=cpc&utm_source=google&utm_campaign=eComm%20-%20Performance%20Max&gad_source=1&gclid=Cj0KCQjwqP2pBhDMARIsAJQ0CzoLf6fNAUojwDGmxKF_qLgDGKr8yrJfgApFDKe1yqTpNWlTbtXs8C0aAlg1EALw_wcB",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " 8\", 9\", 10\", 12\" you can get a skillet in almost any size. I have 8, 10 and 12\" cast iron. Also have 12\" non-stick, a couple of stainless steel 8\" (or maybe they are 10\")\n\nLOL - you can never have enough frying pans! \n\nAlso have a myriad of smaller ones too!\n\nAs I have my cast iron ones I have not looked at le Crueset. I do like (and have) a sauce pot by Creuset with the enamel - very handy. \nBut for the price I would probably get more. Only there are better prices out there. My Dutch Ovens I love, not le Creuset, but you would be hard put to say they are not as good. The cost was a fraction.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " With all due respect, I love LC Dutch ovens but I think their skillets are terrible. I had 2 and gave them away…",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " I bought a \"Calphalon Classic Hard-Anodized Nonstick Cookware, 12-Inch Frying Pan\" on Amazon to replace a cheap non-stick skillet. I love it and it's supposedly guaranteed for life.",
"loss": true,
"prefix": "Quickdraw:"
},
{
"from": "human",
"value": " Hopefully you don't have highly alkaline water there, for that Calphalon, @Quickdraw. And don't wash it in the DW. My Mom ruined a piece in the DW, and a friend, who used the Calphalon for several years here, moved down to SC, and the coating was destroyed by the local water in less than a year. The company was good about it, and replaced them with their SS, telling him it was only areas with very alkaline water, where this happened. I have some from the early 80s, and it's still good!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " So the two I have now are what I would consider to be 6 1/2\" and almost 9 inches...my smallest pan is my go to for eggs...it's only me so two basted eggs is all I need. I can tip the pan and my eggs slide out",
"loss": true,
"prefix": "Kloeshuman:"
},
{
"from": "human",
"value": " I love all my cast iron....and enameled cast iron so much! ...my go to cornbread pan is a 8 inch lodge",
"loss": true,
"prefix": "Kloeshuman:"
},
{
"from": "gpt",
"value": " pepperhead212 said:\n\n\n\n\t\t\tHopefully you don't have highly alkaline water there, for that Calphalon, @Quickdraw. And don't wash it in the DW. My Mom ruined a piece in the DW, and a friend, who used the Calphalon for several years here, moved down to SC, and the coating was destroyed by the local water in less than a year. The company was good about it, and replaced them with their SS, telling him it was only areas with very alkaline water, where this happened. I have some from the early 80s, and it's still good!\n\t\t\n\n\nThanks, that's good to know. Especially the customer service part",
"loss": true,
"prefix": "Quickdraw:"
},
{
"from": "human",
"value": " So my skillet came today! It is marked as a 23, same as one of my other pans. But when you put them next to each other they are different. I still love the new one, it just dawned on me! The one I just got is brand new, my others are older used pans....10 or 15 years ago did they look look different? I'm so new to this brand and I'm learning",
"loss": true,
"prefix": "Kloeshuman:"
},
{
"from": "gpt",
"value": " Just for kicks, measure (in centimeters) the diameter across the top of the new pan.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I will do that tomorrow , what should it measure? Isn't 23cm roughly 9 inches?",
"loss": true,
"prefix": "Kloeshuman:"
},
{
"from": "gpt",
"value": " The new pan looks bigger, but I will check it later",
"loss": true,
"prefix": "Kloeshuman:"
},
{
"from": "human",
"value": " Yes, about 9\". I think that's what the 23 means.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Ok, so the new pan actually measured 24cm , my other pan measured 22.5cm....Im thinking maybe I was told it was LC when the whole time it wasn't, just a few areas of my concern...see the rough casting at the cutout on the handle....and the stamp on the bottom doesn't say LC...am i wrong?",
"loss": true,
"prefix": "Kloeshuman:"
},
{
"from": "human",
"value": " I think I figured it out..so LC bought out cousances ..but still made pans under that stamp until the early 80'S...so it could be anywhere from 1957-1980",
"loss": true,
"prefix": "Kloeshuman:"
},
{
"from": "gpt",
"value": " Thanks for everyone's help, I've learned so much about the other pans you all like! And only a few pertaining to this post...so to those few..... Thanks",
"loss": true,
"prefix": "Kloeshuman:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can cooked chicken be frozen?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " if so how long would it keep frozen?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " wrap it well and freeze. The charts say up to 3 months, but I've kept it longer. It won't actually 'go bad' when frozen, but if you don't wrap it well or keep it too long, it will start to dry out and lose flavor.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "human",
"value": " Yes, of course, you can freeze pretty much any cooked food. I have a freezer stocked with soups and sauces.",
"loss": true,
"prefix": "jennyema:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Black Garlic not turn darker color yet",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I still have one week to go for the black garlic to be ready. I put garlic bulbs in canning jars in a dehydrator\n\nHowever, they are NOT turning much darker. I wonder if I did it right or not. Maybe in a week or so, they will magically turn all dark brown?",
"loss": false,
"prefix": "chueh:"
},
{
"from": "gpt",
"value": " Oh, my mistake. I just looked outside of the bulbs but NOT inside. \nAll images of the black garlic are dark brown inside yet tan outside.\n\nSorry, I tried deleting this thread but there isn't an option to do so.\n\nThanks for checking this thread out",
"loss": true,
"prefix": "chueh:"
},
{
"from": "human",
"value": " What Is Black Garlic?\n\t\t\t\t\t\n\nBlack garlic is a unique flavor that is truly a labor of love. Find out what it is and the steps needed to make it.\n\n\n\n\n\t\t\t\t\twww.thespruceeats.com",
"loss": true,
"prefix": "Sally Forth:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Would you say that the key to cooking is knowing which ingredients would go well together?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " knowing what would go well together and know what works.",
"loss": false,
"prefix": "cookingislife:"
},
{
"from": "gpt",
"value": " IMO cooking is like any other craft/art/profession, you practice the basic/boring/rigid techniques until they become comfortable and you are able to see the possibilities in what is available.\n\nThe food editor and author Dorothy Parker referred to this as the art of foodmanship.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Different cultures value different combinations. Sometimes harmony, sometimes contrast, sometimes symbolism sometimes superstitions.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "gpt",
"value": " I would say the key to cooking is really liking to cook, so in spite of setbacks and total failures, you persevere, and find out what works for you and what you and anyone you cook for, enjoys.",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "human",
"value": " I think the key is tasting and adjusting as you go.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "gpt",
"value": " Practice, practice, practice and learn from your mistakes.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Or then you could just be like me... practice, practice, practice... and still don't learn from my mistakes - I just do them again, again, and again.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Ninja dual air fryer (UK)",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi I am in (UK). Just got this and fell on the first hurdel. Fish and chip. How simple should this be. Page 10 has chunkey oven chip in the air frying section and French fries (page 12) in the Max crisp section. French fries has no temperature in the table just 15 mins for 500g.\nPeeling a potatoe and cutting it up is not the same as processed oven chips and it is not going to be french fries like McDonnalds.\nTried contacting Ninja but they are still using the old Covid internet phone that breaks up.\nCan someone tell me a temperature and time for basic home cooking chips?\n\nALSO. Found a bag of McCaines oven chips in the freezer. Does this need extra time because it is frozen?\n\nThanks.\nDesmond.\n\nP.S. any websites and or books that I could buy.",
"loss": false,
"prefix": "otuatail:"
},
{
"from": "gpt",
"value": " I have fdund lots of cook books on the Amazon website. Lots of Ninjas as well.",
"loss": true,
"prefix": "otuatail:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: For Better Browned Meat and Veggies, Just Add Water",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Seeing to believe, what are you trying to say here? You like it? You tried it?",
"loss": false,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " i like it and recommend it. isn't that clear by itself?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " LOL, colour me dense. No, I'm afraid it wasn't, hence my question.\n\nAs I've said before, ATK is pretty reliable for their recipes. I've rarely had a recipe from them that I didn't like. \n\nNote - there have been one or two exceptions. Don't recall what the specific recipes were... but just to prove they're not infallible in that they will be perfect for all.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " N\n\n\nSEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti like it and recommend it. isn't that clear by itself?\n\t\t\n\n\nNo. Simply posting a link doesn't tell us what you think about it.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " Took me ahile to be able to get around to watching the video. Goodness! I thought it was a recipe for a specific dish! \nThis is a technique - a very interesting technique but nevertheless - a technique.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Yes, I do this! I used to just fry my veggies with oil, but a friend told me water was much healthier and more efficient. And it worked!",
"loss": true,
"prefix": "LovelyLinda:"
},
{
"from": "human",
"value": " Yeah! Just ask blissful!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tYeah! Just ask blissful!\n\t\t\n\n\nlol I guess I tipped it off when I have my stir-fried-steamed veggies. I bake instead of fry most of the time. Haven't used refined oil for food for 4 years now! \nI think it was Bethzaring, she taught me how to caramelized onions in a slow cooker, with enough time.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " My mother gifted me her saladmaster cooking set when she passed. It promoted using water to cook like this wayyy back when.",
"loss": true,
"prefix": "Kathleen:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Snip 13's South African recipe??",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Snip 13\n This is really for you. we visited our dutch friend last week whilst in Holland ( long story ) and she made us 'Bobitee' ? I'm sure I've spelt it wrong but I have read about it from you and never had it before. I hope you can recognise it because it was SO good and I found myself saying 'I know this, I know this! All because of you Snip. Please would you post YOUR recipe because I would love to make it myself, Thanks.",
"loss": false,
"prefix": "menumaker:"
},
{
"from": "gpt",
"value": " sounds like you were asking for bobotie ot bobotjie. was it made from mnced meat?\n\ni think i remember snip posting about it before.\n\nbtw, there's an irish version, bob o'tie...\n\nit was created by an irishman who invented portable lawn chairs after an african safari. his name is paddy o'furniture.\n\n\n\nok, i'll stop.\n\nwhere's snip?",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " Thanks Buckytom. It sounds the same although ours had lots of lovely vegetables as well.\nYou're right....Where IS Snip ????",
"loss": true,
"prefix": "menumaker:"
},
{
"from": "gpt",
"value": " I was wondering the same thing but didn't feel like wading through all the posts in the MIA thread.",
"loss": true,
"prefix": "pacanis:"
},
{
"from": "human",
"value": " Panc, she didn't post anything in the Going MIA thread about doing that. I even put a note in her profile comments almost a week ago and haven't heard from her. Hope everything is OK...",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "gpt",
"value": " http://www.discusscooking.com/forums/f48/bobotie-alla-odette-south-african-recipe-73877.html",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Thank you Aunt Bea for your reply. That was most kind and very helpful",
"loss": true,
"prefix": "menumaker:"
},
{
"from": "gpt",
"value": " I love bobotie, it's one of my favourite South African recipes. Were you able to find the recipe you were looking for?",
"loss": true,
"prefix": "gprusconi:"
},
{
"from": "human",
"value": " This is a very old thread BUT if you have a tried and true recipe, please share it! And welcome to DC!",
"loss": true,
"prefix": "Kathleen:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Opinions on beef jerkys",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " just wondering what people think",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Beef jerky is delicous. It is salty and chewy and ADDICTIVE! My hubby seems to be more obsessed than me, and currently has many many bags stashed away in his man-cave! Cheeky!",
"loss": true,
"prefix": "LovelyLinda:"
},
{
"from": "human",
"value": " LovelyLinda said:\n\n\n\n\t\t\tBeef jerky is delicous. It is salty and chewy and ADDICTIVE! My hubby seems to be more obsessed than me, and currently has many many bags stashed away in his man-cave! Cheeky!\n\t\t\n\n\nHave you had the chance to check out the Farm To Table section here?\nOnce you've made jerky yourself, Hubby will never go back to store bought. Only the best for the Man Cave.",
"loss": true,
"prefix": "Chef Munky:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Turmeric stains on stainless steel bowl",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " My dog is raw fed, and one of the supplements I add to her food contains turmeric. It is in a powder form, together with ginger, various types of mushrooms etc, as an adaptogenic supplement . It is not a canine supplement but a human one, usually mixed with hot milk or water as a drink, and due to her size, she gets 1/16th of a teaspoonful sprinkled over her meat and vegetables, and she loves it. \n\nBut it is staining her bowl. Not much but there is a definite faint orange tint to it now, which I cannot seem to wash off. I know that turmeric does stain some plastics, but would not have thought it would leave any colour on stainless steel.\n\nDoes anyone please have any suggestions regarding cleaning her bowl, or should I just accept that it now has a faint tint in it.",
"loss": false,
"prefix": "Phaedra:"
},
{
"from": "gpt",
"value": " Only thing I can see working on Stainless Steel is steel wool. Sorry, can't help other than that.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Lemon juice or vinegar.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Another vote for a good scrub with vinegar or a cut lemon \n\nI wouldn’t use any sort of chemical cleaner for fear it might harm your buddy.\n\nGood luck!",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tOnly thing I can see working on Stainless Steel is steel wool. Sorry, can't help other than that.\n\t\t\n\n\nI'd thought about that but don't want to risk scratching her bowl. Not when she licks it for ages once empty, in the hope that she might find some more!\n\n\nSir_Loin_of_Beef said:\n\n\n\n\t\t\tLemon juice or vinegar.\n\t\t\n\n\nThanks - I always have lemons or pure lemon juice in the refrigerator so I'll try it. It would probably be OK to leave it as the discolouration is so slight, but it's one of those things where the more you look at it, the more noticeable it is.",
"loss": true,
"prefix": "Phaedra:"
},
{
"from": "gpt",
"value": " Thanks Aunt Bea! Believe me, I keep all chemical cleaners well away from the little wubble - she is far to precious for me to risk any harm coming to her.",
"loss": true,
"prefix": "Phaedra:"
},
{
"from": "human",
"value": " I would sprinkle it liberally with baking soda (sodium bicarbonate, NaHCO3) and rub with a damp cloth or sponge.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Bar Keeper's Friend",
"loss": true,
"prefix": "fmw:"
},
{
"from": "human",
"value": " I can’t even look at turmeric when wearing hazmat gear without getting stained yellow. Love the stuff but it stains fiercely.\nNo solution to offer here, sorry",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " Solved - I added a little lemon juice to the dish-washing liquid and the bowl has lost the faint discolouration from the turmeric! It probably would have been fine if I had left it as wasn't getting any worse and I know the bowl was clean - and I am sure that the wubble wouldn't complain even if the discolouration hadn't gone! \n\nThanks everyone for all the suggestions.",
"loss": true,
"prefix": "Phaedra:"
},
{
"from": "human",
"value": " I would just have stained the whole bowl and pretend that's the colour it should be",
"loss": true,
"prefix": "Badjak:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Making my own cereal. Fake cinna toast crunch.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Cinnamon Faux-st Crunch Low Carb Cereal - Gluten Free\n\t\t\t\t\t\n\nA crunchy, delicious low carb cereal recipe that is also Paleo & gluten free! So healthy that you'll want to feed it to your kids, and they will love it!\n\n\n\n\n\t\t\t\t\twww.ibreatheimhungry.com\n\t\t\t\t\n\n\n\n\nI tried this recipe. Could certainly smell the cinnamon but the taste was kind of bitter and cinnamon didn't register so much. Any suggestions on how to polish this recipe up? Maybe a replacement for hemp? And add other stuff?",
"loss": false,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " 1/2 cup milled flax seed\n1/2 cup hulled hemp seeds\n2 Tbsp ground cinnamon\n1/2 cup apple juice\n1 Tbsp coconut oil\nAre you sure your milled flax, or hulled hemp seeds are not rancid? Neither of those should taste bitter. Smell the coconut oil too, to make sure it has little smell. \nI use both types of seeds and neither is bitter, they are nutty and mild.\nI would taste all the ingredients separately to find where the bitterness is coming from.\nCeylon cinnamon is much better for you than cassia, if you have the choice. Please keep us updated on your progress. It's a good idea.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " The seeds should be brand new. Purchased specially to try this recipe. Hemp was harder to find which is why I was asking for alternative.",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " It is possible to buy ingredients that are rancid before you get them home......BUT.....\nas to your question. Hemp is high in fat, and sunflower kernels are also high in fat in similar percentages. This would give the cereal the ability to be crunchy.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " So you recommend sunflower kernels as alternative? The flaxseed seemed nutty and the hemp didn't have any particular flavor. They actually didn't turn out that crispy. I was worried the cinnamon burned a little.",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " Sure you could try ground flax seed.\nHemp seeds are 79% fat.\nSunflower kernels are 84% fat.\nFlax seed are 69% fat.\nChia seeds are 53% fat.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Any recommendations for seasoning? Add a little more dimension to the flavor?",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " Ground cardamom has a floral scent that is really nice with cinnamon.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Do you think maybe 1tbsp cinnamon, 1/2 tbsp allspice, and 1/2 tbsp ginger would be a good combo?",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " All three would be good. They might be a little over powering. Dry ginger might be a little bitter using that much. Cinnamon will be fine. I don't know how strong allspice might be. I have allspice but haven't used it in anything lately.\n\nI just made some fruit bread and it called for 1/4 teaspoon ginger, and I wouldn't add more because it would be too strong.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " $2.98 American@ Wally World.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " blissful said:\n\n\n\n\t\t\tAll three would be good. They might be a little over powering. Dry ginger might be a little bitter using that much. Cinnamon will be fine. I don't know how strong allspice might be. I have allspice but haven't used it in anything lately.\n\nI just made some fruit bread and it called for 1/4 teaspoon ginger, and I wouldn't add more because it would be too strong.\n\t\t\n\n\nI did 1/3 cup hemp, 1/3 cup sunflower, and 1/3 cup flax. I think it is much better with the sunflower seed.",
"loss": true,
"prefix": "Cooking4Fun:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Anyone use sesame oil as your main oil?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " is it commonly used special dishes . Is it a high heat oil?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Unrefined toasted sesame oil is not a high heat oil. It's best used a a flavoring for dishes.\n\nRefined sesame oil is OK to cook with.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tUnrefined toasted sesame oil is not a high heat oil. It's best used a a flavoring for dishes.\n\nRefined sesame oil is OK to cook with.\n\t\t\n\n\n+1",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " People use the toasted sesame oil for the taste and if unfiltered it's really not suitable to use for cooking as it gets bitter very quickly, so use it to finish and for a flavor enhancer. \n\nThe non toasted is a very neutral tasting oil and can be used for cooking if purchased in the refined state and not the natural state but it's pretty expensive and also because of the relatively high level of polyunsaturated fat it contains I really wouldn't be exposing it to heat anyway.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " Why are you wondering about the sesame oil? Are the special dishes you are referring to the Oriental dishes, like Chinese, Japanese, Korean, and many others, and if so, that is the toasted variety, you add at the end, usually, as a flavoring oil; also, in many dip sauces, for that delicious flavor. It is dark, in color, and shouldn't have other oils added to it, which I have seen before, especially in \"Hot Sesame Oil\" for that, just make your own. Mixed oils with it go rancid quickly, unless kept refrigerated.\n\nFor the other sesame oil - the light colored - sometimes you'll find it labeled \"Raw Sesame Oil\", and it's often found in health food is. That is better kept refrigerated, as it can also go rancid quicker. It's can take higher heat than the toasted, but not as high as the highly refined sesame oil. The refined oil is what they mean if you see them call for sesame oil in Indian recipes, and it's used for the everyday cooking, in some areas.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " Koreans use “toasted” for sautéing and general everyday medium heat cooking. \n\nIt’s not true that it shouldn’t be used for that. Just avoid using it for high heat cooking.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " pepperhead212 said:\n\n\n\n\t\t\tWhy are you wondering about the sesame oil? Are the special dishes you are referring to the Oriental dishes, like Chinese, Japanese, Korean, and many others, and if so, that is the toasted variety, you add at the end, usually, as a flavoring oil; also, in many dip sauces, for that delicious flavor. It is dark, in color, and shouldn't have other oils added to it, which I have seen before, especially in \"Hot Sesame Oil\" for that, just make your own. Mixed oils with it go rancid quickly, unless kept refrigerated.\n\nFor the other sesame oil - the light colored - sometimes you'll find it labeled \"Raw Sesame Oil\", and it's often found in health food is. That is better kept refrigerated, as it can also go rancid quicker. It's can take higher heat than the toasted, but not as high as the highly refined sesame oil. The refined oil is what they mean if you see them call for sesame oil in Indian recipes, and it's used for the everyday cooking, in some areas.\n\t\t\n\n\nWondering because I ran out of oil but had sesame oil in frig",
"loss": true,
"prefix": "georgevan:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Your Favourite Ingredient",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Wow! This will be a tough challenge, so I am going to set a few rules.\n\n1) salt, pepper, oil, is out \n2) no ingredients that are almost impossible to source - ie: sashimi grade fish.\n3) The ingredients you choose must reflect the dishes you actually make. I could easily make lobster for days, but I simply can’t afford.\n\nGO!!!",
"loss": false,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " Kind of difficult to answer. Is it the ingredient I use most often? If I cook in different cuisines, would I use this favorite ingredient in all those cuisines? Does it go with fish, beef, chicken, lamb, leafy green vegetables, beans?",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " My favorite ingredients are mostly seafood. Shrimp, lobster, scallops, etc. I can use them in many cuisine styles - seafood is universal. \n\nAdd fresh truffle to the list. \n\nYes, I cook these frequently. Cook one of these, add a beautiful salad, and you have a great meal. Seafood and salad is my standard about twice a week.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "gpt",
"value": " Hot peppers would obviously seem to be my favorite, as there would be almost no day that goes by that I don't eat something that I've made with at least one type of hot pepper. Come summertime, tomatoes are my absolute favorite, and I often eat those several times a day! Those I don't use for long cooked dishes - just raw or quick cooked for those.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " I'll keep my list short. While I don't eat hot peppers every day, I do like them. When I did a nightshade elimination, the first nightshade I wanted to test was hot peppers. I was very relieved that those didn't cause a reaction. Onions - they go in so many different dishes, that would just be missing something important if they weren't there. Tamari, it can perk up all sorts of savoury foods with good flavour, a bit of saltiness, and kick of umami.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " They're all my children, but onion gives most a reason for life.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " Another vote for onions.\n\nWhen money is short and times are hard the smell of an onion frying is a comforting promise of good things to come.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " Also, the one I use the most, salt. whoops, just saw salt was out, so ignore this post.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " I’m torn between rice and pasta",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " I'm low carb and eggs seem to be my go to as far as frequency is concerned.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " Jade Emperor said:\n\n\n\n\t\t\tI’m torn between rice and pasta\n\t\t\n\n\nI would choose rice.\n\nA bowl of white rice with milk or butter, cinnamon, and brown sugar was always a favorite day before payday breakfast.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " Eggs \nBread",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I don't think this will come as a surprise to many of you - mushrooms!",
"loss": true,
"prefix": "LPBeier:"
},
{
"from": "gpt",
"value": " LPBeier said:\n\n\n\n\t\t\tI don't think this will come as a surprise to many of you - mushrooms!\n\t\t\n\n\nLove mushrooms, one of my favorites. I do a mushrooms on toast that has labneh spread on the toast with sauteed mushrooms and a deep fried poached egg and grated parmigiana reggiano.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " Onion. I've said it before, but my grandmother said, \"If you have an onion, you have dinner.\"\n\nFailing onions, eggs. After that, flour.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " I got to choose a couple of them\nWouldn't want to be without garlic, chili's, onions, rice and eggs. And bacon \nFirst 3 mostly every day, next 2 a couple of times a week.\nBacon: as often as I allow myself",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " Id have to go with garlic and/ or onions.\nThere's not a day that goes bye where I dont have full stock of either in the house. I've found no matter how many onions I buy ( 3,5,10, 20 pound bag), I seem to find a way to use them up\n\nA close second would be tomato ( anything tomato , fresh, sauce, paste, puree...)\n\nAlthough Im low carb, bread, pasta and rice products can't be over looked, but I have slowly moved away from these. But if you asked me a few years ago, these would have been on top of the list.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " I know it sounds corny but imagination and knowledge are probably the most important ingredients for pulling a meal out of thin air.\n\n“When we know better, we do better.” \n- Maya Angelou",
"loss": true,
"prefix": "Aunt Bea:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What is the easiest way to crumble grounded chicken in the pot before using as a filling?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i prefer not to eat much beef\n\nive heard that potato masher is handy\n\nthank you",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I use my flat-edged wooden spatula for breaking up all ground meats. Tater masher didn't work well for me, but mine is plastic, not metal. Metal might work better.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " A few years ago I actually went out and bought another potato masher to do just that. Neither of them worked well for me. \nLike GG, I use a flat-edged wooden spatula. As a matter of fact, I use two flat-edged wooden spatula. One in each hand and I rat-a-tat-tat around the pan. Very fast and efficient.\n\nWorks beautifully! To the point where I even recommend to get a 2nd spatula if you don't already have one. So very much faster.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " chicken is much more sticky than beef..\n\nchef john demonstrated using a potatoe masher with beef\n\nbut if u say that spatulas better..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " LOL, Ginny, a friend bought one of those and, like the potato masher... didn't work for her, too frustrating. \nIt works fine once you get it pretty broken up but by then, well, according to her, you're chasing the lumps all over the place. \n\nSeeing - that's why the two wood spatulas work so well, easy to scrap each flat blade as you go along. \nIMHO, I imagine chicken is stickier as there is less fat.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " It works really, really well for me. I have one with 6 blades. Burger, sausage, chicken, turkey...makes quick work of them. But, I release my inner frustrations with it...maybe that's the difference?",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " GinnyPNW said:\n\n\n\nView attachment 65511\n\n\n\nMeat Chopper, Non Stick Heavy Duty Hamburger Chopper, Easily Breaks Up Ground Meat, Hamburger Meat, Ground Beef, Ground Turkey and More, Nylon Ground Beef Chopper Tool and Meat Fork\n\nI have one of this type. It works well for me.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tLOL, Ginny, a friend bought one of those and, like the potato masher... didn't work for her, too frustrating.\nIt works fine once you get it pretty broken up but by then, well, according to her, you're chasing the lumps all over the place. \n\nSeeing - that's why the two wood spatulas work so well, easy to scrap each flat blade as you go along. \nIMHO, I imagine chicken is stickier as there is less fat.\n\t\t\n\n\nfrom what i know there is a substance in chicjen that makes it sticky",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " Seeing - yes, it is very possible, I don't know. What I do know is that with the tools Ginny and msmofet have, they are non-stick surface so the meat will not - should not - stick. The motion they use is pretty much identical to mine.\nThe chopping motion (my rat-a-tat-tat) with the two wood blades is also a non-stick scenario.\n\nIt's really just a matter of what you have, what you are willing to purchase, and ultimately what works for you.\n\nOne is not necessarily better than the other.\n\nYou have now had 4 testimonials with a 50-50 split. \n\n(of course, GG and I win with combined 36 to 16)",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I've always gone with a masher tool while I'm frying it up, usually in a non-stick pan unless i'm specifically trying to develop fond.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "human",
"value": " BTW, that hamburger masher with the blades, a YouTuber who I follow finds it to be the perfect tool for separating cold rice for fried rice.",
"loss": true,
"prefix": "taxlady:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Thai fish cakes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have never been able to do fish cakes. When you buy them in a supermarket(uk) they cook in a deep fat fryer. I tried making them myself and they just break up. However. Now I have an air fryer I would like to try this again. Mabe cod/haddockand prawn mix? Any recipies I could try with a bread crumb outer? I also think that they would stick to the base inside as it is slotted, so what could I use? Tin foil? mini pyrex dish? What would I use with the them and the breadcrumbs? whole eg/ white/ yoke wash? I do have a NutriBullet mixer to hand.\n\nI would love to get some nice hot and spicey thai here.",
"loss": false,
"prefix": "otuatail:"
},
{
"from": "gpt",
"value": " I've never made fish cakes with other than salmon, very, very yummy. I do have a marvelous recipe for crab from a friend but never done. \nOne word of concern, I do not have a NutriBullet but would that not turn the fish to paste? You want the pieces chopped small but still pieces. IMHO\nI'll dig up the recipes and post them. think I may have posted the salmon one before. It is the one from America's Test Kitchen.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I like Thai fish cakes and make them occasionally.\nThey are generally shallow fried and are more spongy than crispy.\nIs that what you are after?\nDefimitely no bread crumbs involved \n\nIt sounds to me that you are looking for a Western type fish cake with Thai flavours?\n\nJust so we steer you in the right direction.\n\nI used to make some that I called fish balls ( ). They were more in the shape of a bitterbal / small meatball.\nHalf fish, half boiled potato (by weight). Spiced as you like.\nRoll through bread crumbs, then through beaten egg and again through egg crumb.\nDeep fry (not too many at the same time to prevent oil temperature drop).",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " No not spongy. You buy fish cakes in uk supermarkets.",
"loss": true,
"prefix": "otuatail:"
},
{
"from": "human",
"value": " otuatail said:\n\n\n\n\t\t\tI have never been able to do fish cakes. When you buy them in a supermarket(uk) they cook in a deep fat fryer. I tried making them myself and they just break up. However. Now I have an air fryer I would like to try this again. Mabe cod/haddockand prawn mix? Any recipies I could try with a bread crumb outer? I also think that they would stick to the base inside as it is slotted, so what could I use? Tin foil? mini pyrex dish? What would I use with the them and the breadcrumbs? whole eg/ white/ yoke wash? I do have a NutriBullet mixer to hand.\n\nI would love to get some nice hot and spicey thai here.\n\t\t\n\n\nI bind mine with mashed potatoes....",
"loss": true,
"prefix": "salt and pepper:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Preferred oil for deep fryer",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " When using a deep fryer, is there a preferred oil type to use (French Fries, potato chips ...)?\nI usually bake my fries , but I want to make potato chips and curious about which oil I should use.",
"loss": false,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Off the cuff, I would say vegetable oil, but I think Avocado oil would work well too.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " I use corn oil because it has a high smoke point and is reasonably priced.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I use peanut oil for deep frying. I think it works best, and it's realatively inexpensive if you buy it by the gallon. \n\nAmazon Brand - Happy Belly Peanut Oil, 128 Fl Oz $17.11 American",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " I use peanut oil as well.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " What does lay's potato chip makers use? Let's see..\nWhat are the ingredients in Lays chips?\n\n\n\n\n\n\n\n\nPotatoes, Vegetable Oil (Sunflower, Corn, and/or Canola Oil), and Salt.\n\t\t\n\n\nI would prefer the flat original ones, they also use the same kinds of oils. Please don't send me any, I wouldn't be able to resist. (because they are so delicious)",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Went with Peanut oil, as I had it in the house. Everything worked out well. I used 3 small russet potatoes, and t made enough to fill a large bag of chips you'd get at the store. I was going to make 6 potatoes worth, but I didn't need that many.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " They look great! how'd they taste?",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " They taste as good as any potato chip I've ever had . I followed instructions by Alton Brown's good eats. Russet potatoes , 300F, 3 -4 minutes . I used a fine sea salt. I don't have a deep fryer, so used a pot , thermometer and cooked in batches. Much easier and predictable than I thought. I'm not a hug chip fan ( my wife is). But I'm glad I finally got it under my belt. It was a lot of fun.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Did you use a mandolin to slice the potatoes?",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tDid you use a mandolin to slice the potatoes?\n\t\t\n\n\nYes, even in my best days I'd never have been able to cut things that consistently thin. I did wear the protective mesh glove, so there were no injuries. The first batch I made super thin. I personally liked them better. They kinda melted in your mouth. My wife prefers a thicker potato chip. I made the rest that thickness, just for her to eat a few , tell me she cant eat fried things cause they give her an upset stomach. I'm now giving them to my mom.",
"loss": true,
"prefix": "larry_stewart:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Would you.. Scramble Your Eggs in a Spoonful of Thai Curry Paste?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Scramble Your Eggs in a Spoonful of Thai Curry Paste\n\t\t\t\t\t\n\nThai curry pastes include loads of chilies, herbs, and spices. Adding just a spoonful can flavor a whole pan of eggs.\n\n\n\n\n\t\t\t\t\tlifehacker.com\n\t\t\t\t\n\n\n\n\ni want to give it a try.. but most ideas on lifehacker are not good.\n\nwhat do you say?",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Have you ever noticed that when you crack open eggs, if you intend to scaramble them, the yolks never break?",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " I've never done it, or seen it called for anywhere, but if you like Thai curry, go for it!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " Sounds interesting - sort of like shakshuka. Give it a try and let us know how you like it.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " I think that the idea sounds really tasty. I'm willing to give it a try. I already Thai green curry paste in a jar and really like using it.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Been there, done that \nWith red curry paste and fish sauce. Even better if you have some fresh coriander leaves to mix in.\nTry with a little bit first, depending on your heat tolerance",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " Why not? the hot stuff works in Huevos Rancheros, and Sriracha works in my scrambles. I think I'll try Badjak's refined version (above).",
"loss": true,
"prefix": "obillo:"
},
{
"from": "gpt",
"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tHave you ever noticed that when you crack open eggs, if you intend to scaramble them, the yolks never break?\n\t\t\n\n\n\n\nKnow something? You're right. Never thought of it that way before.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " Contrary to popular belief I do NOT smack my eggs on a flat surface to crack them. (unless they are hard boiled of course). \nI use a sharp heavy knife, usually my chef's knife. It's a very rare day I get a piece of shell in the egg and an even rarer day break the yolk.\nFor me, using a flat surface is far more likely to get pieces of shell and break the yolk. go figure...",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I'm not against the idea.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "human",
"value": " I wouldn’t necessarily scramble them IN curry paste. I’d mix it in to the liquid eggs.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " jennyema said:\n\n\n\n\t\t\tI wouldn’t necessarily scramble them IN curry paste. I’d mix it in to the liquid eggs.\n\t\t\n\n\nI'm curious about your reasoning.\n\nI'd fry off the curry paste in butter to bloom the spices and temper them, then add in the eggs. You'll often cook various curry pastes until it separates from the oil before adding other things to the pan. Seems the way to go to me in this case as well.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tContrary to popular belief I do NOT smack my eggs on a flat surface to crack them. (unless they are hard boiled of course).\nI use a sharp heavy knife, usually my chef's knife. It's a very rare day I get a piece of shell in the egg and an even rarer day break the yolk.\nFor me, using a flat surface is far more likely to get pieces of shell and break the yolk. go figure...\n\t\t\n\n\nI've had better luck with the flat surface and can even (sometimes) manage to unshell the egg one-handed. My idol in this regard was the eggmeister of my local (and now departed) corner bodega. The morning scrambled-eggs-and-something-else-on-a-roll crowd was huge from about 6AM on: Cops from the block-away precinct, guys in suits, and locals rather less-well dressed. Naturally, he had to work FAST. He'd hold a lightweight stainless bowl in his left hand, reach to his right to grab an egg and then tap it briskly on the BOTTOM of the bowl. Then with a swoop almost too quick to see he'd unshell the egg (still one-handed) into the bowl, scramble it with 3 rapid strokes of an ordinary table fork, and dump it onto the griddle. What a performance! \n\nI've never seen anyone use a knife on an egg; obviously you're mastered that skill. Perhaps do a YouTube video? I'm tempted to try it in any case.",
"loss": true,
"prefix": "obillo:"
},
{
"from": "gpt",
"value": " The trick is just a swift tap/whack and jerk back up... don't follow through with the motion \n\nMy mom also used to do the one handed egg, crack, into the bowl. I've done it on occasion. Once she watched me do it and admired and said she always wanted to be able to do it... \"wha? Mom! I got it from you!\" \nIt's handy to do but often leaves your hand a little ... wet? shall we say?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Okay, it has been many years since it has happened, but I have had the occasional egg that was yucky out of the shell. I got in the habit of always cracking an egg into a small bowl, before pouring it onto a pan or into anything. It also makes it easier to get out any bits of broken shell.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " taxy, a very good habit to get into. Especially should you be buying straight from farms/free-range/etc. Chances of getting something completely disgusting to a bit yucky are a bit higher than big box store controlled eggs. \nI used to warn all my friends/customers to do just that. Use a bowl then add your egg to .... whatever. I did not \"candle\" my eggs so had no idea what kind of little surprise you might get. Never had a complaint in more than 20 years!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " See below",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " I sometimes bloom curry pastes but in this case eggs cook so quickly and are so liquid that I’ll think you’ll have bits and chunks of the paste incorporated into the eggs rather than a smoother emulsion.\n\nmaybe that’s what the OP wants. I love curry paste but avoid eating it in chunks.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " I don't think there's anything at all wrong with this idea. But for me, I do just love a plain, very softly cooked scrambled egg with just a little salt and a decent amount of freshly ground pepper. I love the eggy flavour. (I can't stand cooked egg white though, so I thoroughly whisk my eggs!) Gordon Ramsay would have a fit! LOL",
"loss": true,
"prefix": "KatyCooks:"
},
{
"from": "gpt",
"value": " Cracking Eggs:\nobillo, cracked two eggs this morning and remembered to take a picture for you. Not a video, only have 2 hands. \n\n\nFirst Egg\n\n Second Egg\n\n into the cooker... no shells, no broken yolks.\n\nfunny thing - bacon, mushrooms and onion were done and I was waiting forever for the cooker to \"pop\".... guess what just broke. Poor thing was from the 50's - still want to check it out as it may just be the cord. But it might be headed for the bin! I'll miss it. I would also hard boil my eggs in it. Sigh...",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Birthday cake",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " My oldest DGD, who will be 21 next month, made a birthday cake for younger DGD, who is 17. I thought she did a pretty good job and wanted to brag on her.",
"loss": false,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " Pretty good? Excellent, I say!",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " That's really great! Brag away!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Talent will always out! That is a wonderful cake, and so kind of her to make it for her sibling.",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "human",
"value": " Very nice!!!",
"loss": true,
"prefix": "Kathleen:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Prosciutto with grape juice",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Has anyone tried this? Does anyone here do food chemistry? \n\nIf you eat the prosciutto then drink the grape juice there is a strong metallic taste like drinking metal what is actually happening?",
"loss": false,
"prefix": "kouron:"
},
{
"from": "gpt",
"value": " I don't get how that would happen but I defer to the food chemists among us!!!",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " I'd rather let the grape juice ferment, then have it with the prosciutto. \n\nBTW, welcome to the forum!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " Wouldn't you know it? I ordered grape juice this week but it was out of stock. But I do have a little of the fermented kind.\n\n\n\n\n\nWhite is the two racks on the left, red s the two racks on the right, and two bottles of Rosé at the bottom of the first rack.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Chestnut flour?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Bought a Williams-Sonoma bread cookbook last week. One of the recipes called for chestnut flour. I wasn't not aware of this flour.\n\nHas anyone here had any experience with this flour? I enjoy trying new things and would appreciate any feedback on the subject.\n\nTIA!",
"loss": false,
"prefix": "Katie H:"
},
{
"from": "gpt",
"value": " I have not heard of that either! I wonder if you could use almond flour since it's also a nut",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " I saw a guy use it for pasta on Julia Child's old show. 2/3rds chestnut - 1/3 AP flour.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " I don't think I would sub Almond flour for Chestnut flour. The flavour profile is just not similar to my way of thinking.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " nuts.com offers chestnut flour but it’s kind of spendy.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tSearch Result | Nuts.com\n\t\t\t\t\t\n\nWe’ve sailed the seven seas to make finding high quality and hard-to-find products easy. Shop our wide selection today.\n\n\n\n\n\t\t\t\t\tnuts.com\n\t\t\t\t\n\n\n\n\nI’ve purchased from them before and they have always been a great company to deal with.\n\nThey used to give new customers free shipping on the first order and also offered some seasonal promotions.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " @Aunt Bea I use that company too, nuts.com a couple times a year. Their stuff is always so fresh, they usually have it delivered about 48 hours later. They do run shipping deals occasionally, free shipping after $44 or $59 too. I've tried 7 or 8 kinds of dried fruit, some sunflower seeds, brazil nuts, cashews, almonds and they were all fresh and delicious.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " The only time I ever got chestnut flour was in a Chinese grocery, in NYC, many years ago, back in the 80s. They had just about every kind of flour you can imagine, in that one store. That was used in some sort of dumpling, with just enough white flour to give gluten to hold it together.",
"loss": true,
"prefix": "pepperhead212:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: The role of spices in cooking:",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Exploring the flavors and health benefits of different spices.\n\nSpices are used to add flavor, aroma, and color to food.\nThey come from the seeds, roots, bark, and fruits of plants.\nDifferent spices have different flavor profiles that can be used to create a range of different tastes and sensations.\nSpices also have health benefits and can be used in a variety of cuisines.\nWhen using spices, it's important to be mindful of the amount used and store them properly to preserve their freshness and flavor.",
"loss": false,
"prefix": "Driss:"
},
{
"from": "gpt",
"value": " There are different views too. \n\nYou wrote about spices in an additive manner, one is adding to the food. English biases us to think this way. Adding something is good in English. \n\n\n\n\n\n\n\n\n\t\t\t\t\t\tMore is Better: English Language Statistics are Biased Toward Addition | Semantic Scholar\n\t\t\t\t\t\n\nIt is demonstrated that state-of-the-art large language models, such as the Generative Pre-trained Transformer (GPT-3), are also biased toward addition, and the distributional semantics of verbs of change overlap more with the distributionAL semantics of add/increase than subtract/decrease...\n\n\n\n\n\t\t\t\t\twww.semanticscholar.org\n\t\t\t\t\n\n\n\n\nIn cooking, thinking in reduction can be useful. Trim off the silverskin, excess fat. And this subtraction is done to improve texture, final flavor and so on. \n\nThe highest grade of sauces are reductions. \n\nYou might use salt to draw out moisture or blood as in koshering poultry.\n\nThe chinese in part think about seasoning as corrections to flaws in the original product. Ginger, scallions, even garlic suppresses off flavors. Wine and pepper supress rank flavors. The Chinese language videos often talk about using white pepper to reduce the fishy smells and flavors, not about the flavor of pepper itself. \n\nBeyond that many spice choices in Chinese cooking are beliefs about health. They are added to increase an attribute, fight off an illness, correct an imbalance. \n\nSpices have a range of uses and reasoning beyond the western merely additive view.",
"loss": true,
"prefix": "thymeless:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Ways for newbie restaurants to increase revenue",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Which among the two has more opportunities for a new restaurant to increase revenue - catering or private events?",
"loss": false,
"prefix": "eggholic:"
},
{
"from": "gpt",
"value": " My preference was always private events because you can use existing staff and not have to transport anything to and from the restaurant.\n\nCatering to me is a pain in the ass because you'll need additional staffing plus additional equipment for plating, holding, cooking, etc. etc. If you try to use existing staffing, the restaurant will then suffer because you'll be stretched too thin. Maybe for smaller, off-site events this would work but then you have to ask yourself if it's truly worth it.\n\nDepending on your restaurant type and clientele, that would determine what sort of private events you would do. Buy-outs are always nice, but you'll need someone to promote or at least cold-call local companies to inquire and/or make offers. You should also talk to your sales reps from whoever your liquor distributors are, and discuss the possibility of wine/sake/beer tasting dinners.\n\nOutside of that, social media is your friend. Heavily utilize IG, FB, Yelp, etc. to get your restaurant and photos of your food out there where everyone can see it.",
"loss": true,
"prefix": "IC 2.0:"
},
{
"from": "human",
"value": " Personally, I think catering has more opportunities for a new restaurant to increase revenue than private events. Catering offers a wider range of potential customers, such as businesses, schools, and other organizations, while private events are limited to individual customers. Additionally, catering orders can be larger in size and more frequent than private event bookings. However, it ultimately depends on the type of restaurant and the target market. If the restaurant specializes in high-end cuisine and caters to upscale events, then private events may be more profitable. On the other hand, if the restaurant focuses on casual dining and offers affordable catering options, then catering may be the way to go.",
"loss": true,
"prefix": "JessicaMarshall:"
},
{
"from": "gpt",
"value": " The type of catering will make a difference. We have fast food places here that will make platters for parties that you pick up and call that catering. There are places that will deliver a full menu for a party or event, but won't provide staff to serve it. A friend had her wedding supper catered. There were only a few staff there from the caterers. The food was served buffet style. The venue was the basement of a church, with kitchen and tables and chairs. I believe the church also had the plates and cutlery.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Of the two options I would prefer private parties or promotions to increase traffic in the restaurant. IMO catering is a very different business with its own unique challenges.\n\nIMO you need to understand the problem before you choose a solution.\n\nWhy isn’t the resto producing sufficient income?\n\nToo little advertising/exposure?\nToo much debt/overhead?\nToo much competition in a crowded field?\nType of food?\nQuality of food, service, etc…?\nLocation?\n\nOnce you understand the issues you should be able to find a solution, even if that solution means closing and starting over.\n\nGood luck!",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " JessicaMarshall said:\n\n\n\n\t\t\tPersonally, I think catering has more opportunities for a new restaurant to increase revenue than private events. Catering offers a wider range of potential customers, such as businesses, schools, and other organizations, while private events are limited to individual customers. Additionally, catering orders can be larger in size and more frequent than private event bookings. However, it ultimately depends on the type of restaurant and the target market. If the restaurant specializes in high-end cuisine and caters to upscale events, then private events may be more profitable. On the other hand, if the restaurant focuses on casual dining and offers affordable catering options, then catering may be the way to go.\n\t\t\n\n\n\n\n By the way, have you heard of AR Restaurant? It's a great platform where you can find amazing recipes and blogs about food. I think it could be a great resource for anyone looking to start a restaurant or improve their menu.",
"loss": true,
"prefix": "JessicaMarshall:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Vale Jock Zonfrillo",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Jock Zonfrillo, MasterChef Australia judge and chef, dies aged 46\n\t\t\t\t\t\n\nThe Scottish-Australian chef’s death was confirmed by his family, who said they were ‘devastated’ after he died on Sunday\n\n\n\n\n\t\t\t\t\twww.theguardian.com",
"loss": false,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " How sad for his family. Heartfelt condolences to them.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Question about expiration times",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Chef John has a recipe for blue cheese dressing and someone asked him how long it would last in the fridge. He said about a week or so. So here's where I'm a little confused.\n\nThe recipe uses buttermilk, sour cream, mayonnaise, and blue cheese crumbles. These are the things I guess would go bad. But here's my thought: wouldn't the expiration time on it only be limited by the expiration date of what goes into the dressing? In other words, if the buttermilk and sour cream expired in three weeks and the mayo and blue cheese crumbles expired in a month, why, when you combine ingredients, is the expiration time less? \n\nUsing the above examples, I would expect the dressing to last at least three weeks in the fridge before going bad. Longer if the sour cream and buttermilk lasted longer.\n\nI've seen this before on recipes. The use-by time is a couple of days or a week but each of the ingredients, taken by themselves, would last at least a couple weeks. \n\nAm I missing something here?",
"loss": false,
"prefix": "rodentraiser:"
},
{
"from": "gpt",
"value": " You'll pick up contamination from each spoon you used to scoop out ingredients and the bowl you used to mix it in and so on. Yeah I'd expect it to last more than a week but not really much beyond 10 days. And it's not that it would be unsafe to eat most likely but it won't be as good as it should be.\n\nA lot of these ingredients like the blue cheese and the buttermilk and the sour cream are actually alive already, active cultures. And now you're introducing them to new food sources. So even in your ideal world I'd expect these flavors to change in storage just from the fact that you're using live ingredients.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "human",
"value": " Makes sense. Thank you!",
"loss": true,
"prefix": "rodentraiser:"
},
{
"from": "gpt",
"value": " Not only what thymless has said - I also find those dates reflect how long a product will last as long as you are very careful about contaminating the contents in your daily use, over and above mixing them with something else.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " First of all expiration dates are for unopened packages. Once opened and exposed to bacteria and oxygen, those dates change.\n\nMaking blue cheese dressing (or anything) in your kitchen incorporates bacteria into the dressing. Since it’s not cooked, the bacteria multiply very quickly, limiting the time to consume it safely.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Another thought.\n\nWhen combining several ingredients you can inadvertently change the PH level and shorten or increase the shelf life of the new mixture.\n\n\n\n\n\nI try to stick with the three day rule and if I’m lucky I never go over by more than a day or two.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Now you guys are scaring me. LOL \n\nI usually go by the sniff test. If it smells bad, I won't eat it. Of course, if it looks bad, I won't sniff it either.",
"loss": true,
"prefix": "rodentraiser:"
},
{
"from": "gpt",
"value": " Plus, many recipe writers like to state a conservative estimate of shelf life to \"be on the safe side\".\n\nMeant to post this yesterday. I found it sitting here, waiting to be posted.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Good point about the pH, Aunt Bea.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " rodentraiser said:\n\n\n\n\t\t\tNow you guys are scaring me. LOL\n\nI usually go by the sniff test. If it smells bad, I won't eat it. Of course, if it looks bad, I won't sniff it either.\n\t\t\n\n\nI wouldn’t worry too much, your instincts have served you well or you wouldn’t have made it this far.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Aunt Bea, your chart shows wine in the 3 day rule -???? What wine lasts more than 6 hours? maybe even 8 or 10 MAX! Silly chartmakers.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\nAunt Bea, your chart shows wine in the 3 day rule -???? What wine lasts more than 6 hours? maybe even 8 or 10 MAX! Silly chartmakers.\n\n\n\nAre you looking at the chart that Aunt Bea uploaded a little before 13h (1PM) today? That shows pH of foods, not how long they last.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " rodentraiser said:\n\n\n\n\t\t\tNow you guys are scaring me. LOL\n\nI usually go by the sniff test. If it smells bad, I won't eat it. Of course, if it looks bad, I won't sniff it either.\n\t\t\n\n\nNever rely on the sniff test. Most foods go bad and can make you sick before they start to smell. \n\nSo if it smells or is slimy, its obviously bad. But just because it smells ok doesn't mean it wont make you sick.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " A play on mixing the words taxy, that's all, just a play on words.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Lamb swirl's",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi. I am in the UK. I bought Lamb swirl's from the butchers at the weekend. I asked how long it should be cooked for in the oven. I was told 30 minutes. I forgot to ask the temperature. This looks like a slice of a swiss roll. Picture attached.\n\nCan anyone tell me the best time and temperature to cook it?",
"loss": false,
"prefix": "otuatail:"
},
{
"from": "gpt",
"value": " Looks like the filling is mostly meat and it's appears less than 1\" thick. You could cook it like a steak in a skillet. In the oven, 350ºF-400ºF. I think 30 minutes would result in a well done end product.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Thanks. Never thought of cooking it like a steak. if 1 inch how long turning it over?",
"loss": true,
"prefix": "otuatail:"
},
{
"from": "gpt",
"value": " otuatail said:\n\n\n\n\t\t\tThanks. Never thought of cooking it like a steak. if 1 inch how long turning it over?\n\t\t\n\n\nDifficult to say. Don't know the power of your burners etc. Cook it long enough so it browns well on the first side and no longer sticks to the pan then flip and repeat.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " It certainly looks (d.e lisco. um.. nevermind) - it looks GOOD. (ok Andy?)",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Thanks Andy M. I followed your instructions. I never had lamb before. It was delicious.",
"loss": true,
"prefix": "otuatail:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How do you use grilling cheese?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have some grilling cheese. It's locally made and similar to haloumi in that it can be grilled or fried without melting to a puddle. If it was at your house, how would you use it?",
"loss": false,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Honestly, I grill it On a charcoal grill. But I always think it’s too dry and plain, so I invent sauces for it.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Never heard of grilling cheese.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " here yuh go Roll Bones. Kinds of grilling cheese and how and what to do with them.\n\nGrilling Cheese article from Serious Eats\n\nI don't do it often. A couple of times I've put it in the pan with the meat. I use the same spices/marinade that I've used for the meat and/or other vegies. I quite like it and would do it more often but don't feel like doing a whole package.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " We use it in one of these two ways:\n- Make saganaki: dredge slices of the cheese in flour seasoned with Greek seasoning or za'atar and brown it on both sides in hot olive oil. When it's almost done, pour a shot of liquor in the pan and set it on fire. When the flame dies down, squeeze a half lemon over it and serve with bread. \n- Grill it. Brush both sides with olive oil and grill. Sprinkle with za'atar and serve with bread or wrap it in pita with lettuce, tomato, cucumbers and yogurt or tahini sauce, like a gyro or shawarma.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " I marinate the slices in ouzo for a couple of hours before dredging and frying when I make saganaki, and then use the rest of the ouzo to flame.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " jennyema said:\n\n\n\n\t\t\tHonestly, I grill it On a charcoal grill. But I always think it’s too dry and plain, so I invent sauces for it.\n\t\t\n\n\nI assume that you don't fire up the charcoal grill just to do the cheese. What else are you grilling when you do grill it?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I like the sagenaki suggestions. I guess I was mostly wondering what to serve it with and serving it as sagenaki with bread or pita sounds pretty good. The Greek seasoning or za'atar seasoning sound like they would really enhance it.",
"loss": true,
"prefix": "taxlady:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: A is for apple vs B is for apples?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " So here we go again! Inspired by the Prune Juice Cocktails.\n\nPlums - Prunes\nGrapes - Raisins\nCilantro - Coriander",
"loss": false,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Is this a game? I don't get it.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " Certain foods - fresh, are called something completely different when dried or changed some other way. \nNot necessarily a game. Well, unless you want it to be. Just something of interest when I read that prunes are not being called 'dried plums'. Also after the big discussion on coriander. \n\nIf anyone know of other things similar, please chime in!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Cattle - Beef\nPigs - Pork\nChicken - Chicken",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Chickens - fryers, capons, broilers, roasters and stewing\n\nbeef - veal\nsheep - lamb, mutton\ndeer - venison",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Sushi - Tuna salad",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Chiles often change name when dried\n\nJalapeños = Chipotle \nPoblanos = Ancho\nAnaheim Chile = Colorado or California\nMirasol = Guajillo",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tSo here we go again! Inspired by the Prune Juice Cocktails.\n\nPlums - Prunes\nGrapes - Raisins\nCilantro - Coriander\n\t\t\n\n\nCoriander is the seed of the cilantro plant, not the dried version. I don't think there's a different name for dried cilantro.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " eggs-hen fruit, cackle berries",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "gpt",
"value": " GotGarlic said:\n\n\n\n\t\t\tCoriander is the seed of the cilantro plant, not the dried version. I don't think there's a different name for dried cilantro.\n\t\t\n\n\npicky picky picky \nbut it is the same plant with two different names\n\n\nMarlingardener said:\n\n\n\n\t\t\teggs-hen fruit, cackle berries\n\t\t\n\n\nLike'm, good one - never heard those!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Becuse of our previous generation's hang up with the human body's reaction to the consumption of prunes, for a long while they were actually advertized as dried plums.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Aunt Bea said:\n\n\n\nView attachment 65262\n\n\n\nI've also heard them called, liquid chicken.",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tBecuse of our previous generation's hang up with the human body's reaction to the consumption of prunes, for a long while they were actually advertized as dried plums.\n\t\t\n\n\nNot sure which 'previous' generation you're referring to but don't think I ever heard my grandparents call them dried plums. \n\n\nGinnyPNW said:\n\n\n\n\t\t\tI've also heard them called, liquid chicken.\n\t\t\n\n\nand then this post right after the prunes is not bringing up the most appetizing image.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Homemade Chicken Broth, stored in freezer",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi.\nI have another chicken broth situation...\nBroth was made in a pressure cooker. Put away in the freezer. No date on containers... \nI think it may be 6 months old, mayvbe older. Is it safe to cook with? I understand flavor maybe be dulled and I am ok with it but unsafe? Please advise.\nThank you.",
"loss": false,
"prefix": "chessplayer:"
},
{
"from": "gpt",
"value": " I would not hesitate to use it. I routinely freeze quarts of chicken broth for more than 6 months.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Thank you Andy!\nI decided to use it. Brought it to a boiling point and let simmer for 3 minutes. I did not detect any off flavours. It was actually rather good.",
"loss": true,
"prefix": "chessplayer:"
},
{
"from": "gpt",
"value": " chessplayer said:\n\n\n\n\t\t\tThank you Andy!\nI decided to use it. Brought it to a boiling point and let simmer for 3 minutes. I did not detect any off flavours. It was actually rather good.\n\t\t\n\n\nThat's what I would do, if I was worried. But, six months? Pshaw, I wouldn't give it a second thought unless the power had been out for a while or there were other technical issues. If was growing or starting to grow ice crystals, I would give it a good sniff once it warmed up.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tThat's what I would do, if I was worried. But, six months? Pshaw, I wouldn't give it a second thought unless the power had been out for a while or there were other technical issues. If was growing or starting to grow ice crystals, I would give it a good sniff once it warmed up.\n\t\t\n\n\nThat is the risk where I live. Power could have gone out while I wasn't home and I wouldn't even know it, but my present freezer holds the cold a long time at least.",
"loss": true,
"prefix": "Texmex:"
},
{
"from": "gpt",
"value": " Texmex said:\n\n\n\n\t\t\tThat is the risk where I live. Power could have gone out while I wasn't home and I wouldn't even know it, but my present freezer holds the cold a long time at least.\n\t\t\n\n\nI have heard a recommendation for when you will be away for a few days or more. Put a quarter on top of the ice in one cube of an ice cube tray. If the freezer holding the ice cube tray gets warmer than freezing, 0°C / 32°F, the ice melts and the quarter falls into the cube and when the water refreezes, it will be embedded in the ice cube.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Great idea taxy! Never heard that one! Thanks!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tI have heard a recommendation for when you will be away for a few days or more. Put a quarter on top of the ice in one cube of an ice cube tray. If the freezer holding the ice cube tray gets warmer than freezing, 0°C / 32°F, the ice melts and the quarter falls into the cube and when the water refreezes, it will be embedded in the ice cube.\n\t\t\n\n\nGreat suggestion!",
"loss": true,
"prefix": "Texmex:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Egg Cuisines Among The List Of Breakfast Items",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Eggs are a good source of protein and the best option for Breakfasts. One can have multiple egg varieties to fulfill your hunger in the early mornings or at brunch. What are some of the egg cuisines you guys would prefer to have in the options of breakfasts?",
"loss": false,
"prefix": "eggholic:"
},
{
"from": "gpt",
"value": " Poached egg is the best for me, just poached egg with some salt and pepper will be enough.",
"loss": true,
"prefix": "cloudela:"
},
{
"from": "human",
"value": " I've been enjoying Mee Goreng with spam and a runny yolk fried egg for breakfast. Great egg combination.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "gpt",
"value": " thymeless said:\n\n\n\n\t\t\tI've been enjoying Mee Goreng with spam and a runny yolk fried egg for breakfast. Great egg combination.\n\t\t\n\n\nI love mie goreng too. When I travel to japan, I saw the indomie instant stirfry noodle which makes a pretty good mie goreng. Just need to add shrimp, some cabbage and of course runny egg yolk.",
"loss": true,
"prefix": "cloudela:"
},
{
"from": "human",
"value": " Many years ago, I had probably 4 or 5 omelettes a week, sometimes with fillings, sometimes with things simply beaten in with the eggs, like fresh herbs. I stopped eating so many eggs long ago, and with the price of eggs now, I would have had to stop, if I hadn't already!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " I eat eggs for breakfast a couple of times a week. Usually poached, fried or scrambled. When I'm feeling energetic, I make an omelet. My younger daughter makes a great deviled egg but I don't usually have them for breakfast. The yolk is the star for me. The egg whites are just along for the ride.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Eggs are still a good value once you get past the shock of the recent price increases. Last week I paid $2.60 for half a dozen at the local Wegman’s.\n\nOne of my favorites, Shakshuka, was introduced by DC’s Steve Kroll. \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tShakshuka\n\t\t\t\t\t\n\nRecipe and how-to video for shakshuka. Inspired by Dr. Shakshuka restaurant in Israel. Easy, vegetarian, gluten free, healthy, delicious.\n\n\n\n\n\t\t\t\t\ttoriavey.com\n\t\t\t\t\n\n\n\n\nI have to admit that my simple version is usually made with leftover pasta sauce or salsa.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " #1 – Poached in a cup with a pat of butter, salt, pepper, and rye toast to dip.\n#2 – Soft scrambled or soft-boiled. Rye toast.\nSometimes I switch up with biscuits (homemade or tube) or toasted English muffin.\n\nSometimes I add a meat (bacon, back bacon, or Taylor ham) and/or potatoes.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " Large eggs are still $7.49 American for an 18 pack, brown or white, @AmazonFresh. $5.49 for medium size.\n\nIf you are just using them for baking, try Bob's Red Mill Egg Replacer. It is much cheaper than real eggs. $3.59 @ Amazon Fresh. It equates to 34 eggs, and it is shelf stable.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Ground flaxseed is another egg replacement in muffins, quick breads, etc…\n\n1 egg = 1T golden flaxseed meal + 3T water. Mix well and let stand for 5 minutes to thicken.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " How many eggs is equal to meat? the following is a copy of a post by \"People's Defender\" - take from it what you will.\nbut for $6.00 a dozen = $.50 per egg... Can you buy 1 equal portion of meat for that same $1.00?\n\nTwo eggs are equal to one serving of meat as a protein source and are not only a source of high-quality protein but are also gluten-free and contain zero carbohydrates. A large egg has only 80 calories and 1.5 grams of saturated fat while providing 6 grams of protein and all 9 essential amino acids. Feb 5, 2022\nEggs are more than an excellent source of protein - People's Defender",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " My favorite egg recipe is Eggs Benedict. If I can't find Canadian bacon I use a tomato slice instead. The traditional way to make hollandaise sauce is time consuming and fussy. Here is how I make it more easily with the same taste and texture. I put the egg yolks, butter and lemon juice in a COLD saucier. I then put the heat to medium and stir the sauce constantly with a whisk until it starts to thicken. Then I remove it from the heat and stir for another minute. If you cook too long it will break. If you fail to stir constantly it will break. The whole thing takes about 5 minutes. I normally use mayo on the English muffin instead of butter.\n\nAnother favorite for me is quiche. You can find a jillion recipes on the net. If I make a quiche for breakfast I often add crumbled bacon.",
"loss": true,
"prefix": "fmw:"
},
{
"from": "human",
"value": " I have eggs a couple of times a week. I usually either just break the yoke and do them over medium or scramble them.. once in awhile I will be them just over easy with the yolks intact. \n\nI have always liked a cheese sandwich just on soft bread with scrambled eggs with just a half slice of American cheese stirred in near the end and mayonnaise on the bread. Sometimes I make a toasted egg breakfast sandwich with ham or bacon and cheese.\n\nOnce in a while I make an omelette. My favorite would have some green onion, bacon and swiss cheese. \n\nOnce in awhile I buy flour tortillas for breakfast tacos. For those my favorite is crispy bacon, eggs and cheddar cheese or monterey jack, and then served with sliced avocados and sour cream.",
"loss": true,
"prefix": "Texmex:"
},
{
"from": "gpt",
"value": " The various baked eggs are under-represented I think.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "human",
"value": " I've been known to chop up some cold cuts, brown them in butter and add scrambled eggs to them. Scrambled eggs with fried bologna is wonderful. Pretty good with salami as well. Depending on what kind of meat is involved, I'll add perhaps cheddar, perhaps pepper jack, perhaps muenster. Sometimes I'll whisk some sour cream in with the eggs. Makes them fluffy and delicious.\n\nI don't do omelets too often but they usually consist of whatever I've got leftover. Cauliflower, believe it or not, is great in an omelet.\n\nI recently discovered that in the produce area of my local store there are tubes of jalapeno paste, which when mixed with eggs makes a very interesting breakfast.",
"loss": true,
"prefix": "dr morbius:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Would you try to make this ramen and egg breakfast?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Ramen-Fried Eggs Are a Textural Delight\n\t\t\t\t\t\n\nBreakfast is served on a bed of soft, stretchy, and crispy ramen.\n\n\n\n\n\t\t\t\t\tlifehacker.com\n\t\t\t\t\n\n\n\ni plan making tomorrow but first i've to buy rramen\n\ndo you think there is any chance finding raman without palm oil in it or in the flavor bag?",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Only way to find raman without palm oil is to read the individual labels. Some do and some don't.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " You don't have to use the flavor packet. Use your own spices/herbs.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " That recipe sounds interesting, but I wouldn't use instant ramen soup packages. I checked to see if whole grain ramen noodles existed. They do. But, while I was looking through the search results, I came across this interesting tidbit. You can \"ramenize\" any noodles. No, they won't be as good as high quality ramen noodles, but it sounded interesting and might be something you would want to try, since you care about the palm oil (and presumably the environment that gets destroyed by deforestation to grow more oil palms).\n\nThis recipe is from Serious Eats, so chances are it will work. I will probably give it a try.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tTurn Your Pasta Into Ramen With Baking Soda\n\t\t\t\t\t\n\nWord on the street is that you can turn any noodle into a ramen noodle by boiling it in baking-soda water. We've put the claim to the test, and now have clear instructions for how to do it—and how not to do it. We'll just tell you now, when done right, this is a homemade ramen game-changer.\n\n\n\n\n\t\t\t\t\twww.seriouseats.com",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " i could only find this ramen",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " medtran49 said:\n\n\n\n\t\t\tYou don't have to use the flavor packet. Use your own spices/herbs.\n\t\t\n\n\nnext time",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " Harmumph, well, it's been almost 2 hours and I finally managed to crawl out of the rabbit hole that taxy so kindly point out the entrance to.\n guess the vacuuming will have to wait for later.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " thats the brand\nthey didn't had simple chicken flavor. just this.......",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Nija air frying chips.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi I have been playing with my new Ninja air fryer. No problems with bought McCainn oven chips. I have tried cutting up potatoes but I am still having problems getting it right. I have tried 180c @ 18 minutes. Still not right. Any better figures to play with, and what is the Max crisp setting. Can I use this instead? Can someone explain the difference for me?\n\nTIA\n\nDesmond",
"loss": false,
"prefix": "otuatail:"
},
{
"from": "gpt",
"value": " I don't have the same airfryer as you have...and I'm guessing that you are referencing what we (USA) might call \"French Fries\"...and not homemade potato chips (thin round slices)...that said, do you do anything other than cut them up & toss them into the airfryer? Like soak them in cold water first? Spray them with some oil or non-stick stuff? Turn or shake them at some point? \n\nHoping someone else will be along soon, as I prefer my wall/convection oven for fries and chips, as the airfryer just doesn't make enough for the two of us.",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " I was wondering about that too, the part about the cut up potatoes.\n\nI think they need to be pre-cooked, like when making French fries / chips at home.\n\nThe North American term \"potato chips\" or just \"chips\" is what Brits call \"potato crisps\" or just \"crisps\".",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Hi. I am in the UK. What I mean by chip is peeled potatoes and cut lenghtways to about a size of `0mm x 10mm x 80mm. The size we have when going out and buying fish and chips.\nAs you called it \"homemade potato chips\"",
"loss": true,
"prefix": "otuatail:"
},
{
"from": "human",
"value": " Well I tried making home made chips in the Ninja (That’s cut up potatoes in the UK). I have been very disappointed with the results. I have tried oven chips which are thin like McDonalds and they were nice. Tried larger ones also. So unless someone has a recipe for home made oven chips, I will have to buy them in that way.",
"loss": true,
"prefix": "otuatail:"
},
{
"from": "gpt",
"value": " @larry_stewart makes his own oven fries. Here's his description in a post:\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tA device for an amateur cook to cut up vegetables very small.\n\t\t\t\t\t\n\nhttps://www.bedbathandbeyond.com/store/product/vidalia-chop-wizard/1014556052 I have this that I use for a lot of dicing. It's quick and easy. I hate dicing. I can do it with a knife no problem but just dislike doing it. This gets pulled out at least once a week or more to do veggies for salads...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Culd not understand that link as an answere.",
"loss": true,
"prefix": "otuatail:"
},
{
"from": "gpt",
"value": " In the link it explains how he makes his home fries. He also included a link to a web site that also explains, with pictures. I'll repost this link as I can see why taxy's is a bit confusing as the original post was about something else.\n\nFreeze and Cook - your own fries\n\nHope this helps. It isn't necessary have to freeze your chips but you should parboil and shock them.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Are you using cooking sprays or oils?\nHave a look here.",
"loss": true,
"prefix": "Chef Munky:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can I expect the same results when making chicken thighs in the oven with the tray full than not full of chicken?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " because i guess a lot of steam by having a lot of chicken will make it much more steamed than roasted",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " There is a difference between having a full tray and having an overloaded packed tray, which as you've said will cause a lot of steam in the air. \nWhat does the recipe call for? They will often tell you 2 trays if there is more than a single tray can comfortably hold. Is there a lot of wet marinade? Is it a dry rub? Is your tray smaller than what they've suggested. Is the tray bigger than suggested. Have you doubled the recipe?\nOnly you can answer that question. If you are changing anything, it is you that has to make the judgement call. \nAs Chef John would say - \n\"It is you who has the say,\nIn what goes on your tray.\"",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Homemade Apple Cider, Yes, its that time of the year.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " For decades my family has been making apple cider, its kind of a welcoming fall tradition. My parents bought a hand cranked cider press. We ( the kids, grand kids and my parents ) would all go out east to pick apples from a local orchard. In addition we would throw a few of the crappy apples from our tree. All the kids ( and some adults) would take part in loading the apples and cranking the press.\n\nMy parents have since moved into a home where they couldn't keep the press, so I inherited it. We kept the tradition going with my immediate family. Now that the kids are out of country/ state, me and my wife made it a 2 'man' project.\n\nThis past week we picked aa half a bushel of apples and went to town. Unfortunately, due to the drought, our apple trees didn't produce, so we had to rely 100% on apples picked from out east. None the less, the cider came out great. We used to use the pressed scraps to make homemade apple cider vinegar and to feed the chickens, but we lost our last chicken a few months ago to a raccoon, so looks like Ill be making a lot of vinegar this year.",
"loss": false,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Larry, you just have to take a jug of cider, add a bit of yeast, cork it*, stuff it under the staircase at the cottage. \n\nahhh, the memories! \n\nBiggest problem making it was keeping it hidden from our parents. (but I think they really knew) It was always done at our place as we were the only ones that had a staircase. \n\n*can't remember what we \"corked\" it with. Wasn't a real cork, that would have exploded... \n\nReally think you should get another chicken, so helpful with scraps and bugs... and eggs (well, at least for you)",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " What fun, cool tradition to have for family.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " Not too sure about the \"family\" tradition part... \n\nmore like the \"Cottage Teenagers Gang\"",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Sure the cider is great! Really like your tradition",
"loss": true,
"prefix": "Donotuy:"
},
{
"from": "gpt",
"value": " Reminds me of my youth when we would go to the Simms Fruit Ranch and get apples and cider. \n\nGood times!\nGreat way to keep the traditions alive!",
"loss": true,
"prefix": "JohnDB:"
},
{
"from": "human",
"value": " bliss, in rereading this Thread, realizing you must have been commenting to Larry! How funny my comment after must have been. LOL!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " One of my favorite fall treats!",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Drool... nom nom... yummy... groan and moan...\n\nAunt Bea! those donuts!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I made some a couple of weeks ago but I forgot to post them. I don't have a doughnut pan, so I use this mini Bundt cake pan.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " LOL, gorgeous GG!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Just stumbled upon this thread, and it's so cool to see people making their own apple cider. I remember when I was a kid, my family and I used to do the same thing every fall. We would go to a local orchard and pick apples, then press them into cider with our own hand-cranked press.",
"loss": true,
"prefix": "KenyonChandler:"
},
{
"from": "human",
"value": " KenyonChandler said:\n\n\n\n\t\t\tJust stumbled upon this thread, and it's so cool to see people making their own apple cider. I remember when I was a kid, my family and I used to do the same thing every fall. We would go to a local orchard and pick apples, then press them into cider with our own hand-cranked press.\n\t\t\n\n\nHi and welcome to Discuss Cooking ☺",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " It was always so much fun and the cider tasted way better than anything you could buy in the store. And have you ever thought about using the apple scraps to make hard cider? It's surprisingly easy to do and a great way to use up the leftovers. There's a home brew shop near me that sells all the supplies you need to get started if you're interested. Thanks for sharing your story, man.",
"loss": true,
"prefix": "KenyonChandler:"
},
{
"from": "human",
"value": " Welcome! to DC, KenyonChandler.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " KenyonChandler said:\n\n\n\n\t\t\tIt was always so much fun and the cider tasted way better than anything you could buy in the store. And have you ever thought about using the apple scraps to make hard cider? It's surprisingly easy to do and a great way to use up the leftovers. There's a home brew shop near me that sells all the supplies you need to get started if you're interested. Thanks for sharing your story, man.\n\t\t\n\n\nI used to use the scraps to feed the chickens. Now, with no chickens, I make apple cider vinegar and , on the occasion, apple wine.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " Now I am curious. What is the difference between hard cider (or as we call it in Canada, just plain \"cider\") and apple wine?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " taxy, I copied this from a site called Brewsy. Not putting a link as they sell. But this is a good description of the difference.\n*******\nThe main difference? Alcohol content. Yup, that is it - alcohol content. To qualify as a hard cider, the delicious apple brew may not have more than 8.5% alcohol by volume (ABV), whereas anything above 8.5% ABV is therefore considered apple wine.\n*******\n\nWines usually ring in at around 11% alcohol.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Why is using grounded ginger not acceptable most of the time in chicken marinades?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " because chopping the fresh ones is peeling is not easy for a small meal..\n\nbuying frozen is not flavorful enough",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I use powdered ginger in most recipes calling for fresh ginger because I don’t use fresh ginger often enough to bother.\n\nIt’s not the same but it’s close enough for me.\n\nIf you do invest in a nice fat hand of fresh ginger, and only use a tablespoon, you could make a scaled down version of this candied ginger recipe by Alton Brown.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tCandied Ginger\n\t\t\t\t\t\n\nGet Candied Ginger Recipe from Food Network\n\n\n\n\n\t\t\t\t\twww.foodnetwork.com",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " if i use two chicken thights should i try about 1/4 teaspoon of ginger powder?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " For every tablespoon of fresh you can substitute 1/4 teaspoon ground ginger. \nthat the approximate formula, you will have to adjust according to what ever your recipe says. \n\nIf it is a dry rub or a wet rub - I often mix-up the whole thing (unless it is ridiculously large). Especially if it is the first time I make the recipe. \nThis way I will know what it is supposed to taste like. When I make it again I will know how to reduce it.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " There is no reason not to \nPersonally, I prefer fresh.\n\nGinger freezes quite well, so you could consider that.\nPeel, slice, use what you want and freeze the remainder.\nIt's fairly easy to chop from frozen.",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " Ginger keeps a long time if you prep it. I always have it on hand in the refrigerator. \n\nPeel the entire hand. Cut it into usable sized chunks (usually and inch or two). Put the chunks in a clean jar and cover them with a dry sherry. It will keep almost indefinitely under the alcohol. Sherry is a very complimentary flavor with ginger, so there is no need to do anything when you need it, except chop it up.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "human",
"value": " I use fresh ginger in a ginger garlic stir fry sauce. I just ran out of some candied ginger I had made last year while making herbal tea bags yesterday. \n\nThere are health benefits to using fresh, candied, or dry. The dry ginger has so many health benefits and medicinal uses. https://nutritionfacts.org/topics/ginger/ Migraine sufferers might explore further how it compares to imitrex in relieving pain.\n\nI like to use fresh for cooking by partially peeling, then mincing in the food processor, and putting into flattened zip lock bags to freeze, like I do the garlic.\nDry ginger has been making its way into my turmeric chai tea mix.\n\nGinger is a nice addition to tea. Ginger, honey, lemon in hot water is also soothing.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " Silversage said:\n\n\n\n\t\t\tGinger keeps a long time if you prep it. I always have it on hand in the refrigerator. \n\nPeel the entire hand. Cut it into usable sized chunks (usually and inch or two). Put the chunks in a clean jar and cover them with a dry sherry. It will keep almost indefinitely under the alcohol. Sherry is a very complimentary flavor with ginger, so there is no need to do anything when you need it, except chop it up.\n\t\t\n\n\nI really like this idea!\n\nI usually add a tablespoon of sherry to my stir fry sauce.\n\nI think the ginger infused sherry would take it up a notch even without adding the chopped ginger.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " That ginger in the sherry does sound good, @Silversage! \n\nI freeze ginger all the time - if I see some really good quality, at a good price, at one of the Asian markets (even those places don't always have good stuff), I'll get a good amount of it, peel it, and cut it into various sized pieces, put some in a small ziploc, to use first, but most I put in a large vacuum sealed bag or two, and it keeps indefinitely. I started this in the very beginning of the pandemic, when I stocked up on various things early in that 1st April, when I thought that might be the last time I would be able to get some of that stuff, and it lasted me a long time! I still have some galangal from then (don't use nearly as much of that). I just clip the corner off the vacuum bag, refill the small ziploc with ginger, then re-seal it.\n\nI use dry ginger mostly for sweets, but it you have to, you can use it in savory dishes - flavor won't be the same, but something will be there. I probably use more of the dry in my chai masala powder than anything else - I just made more of it the other day, and it uses 3 tb per batch!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " Badjak said:\n\n\n\n\t\t\tThere is no reason not to \nPersonally, I prefer fresh.\n\nGinger freezes quite well, so you could consider that.\nPeel, slice, use what you want and freeze the remainder.\nIt's fairly easy to chop from frozen.\n\t\t\n\n\nI have frozen ginger in the past. I don't even bother peeling it before freezing the ginger. If I remember correctly, the peel easily rubs off of ginger that has been frozen. Like you, I don't cut up the ginger before freezing it.\n\n\nSilversage said:\n\n\n\n\t\t\tGinger keeps a long time if you prep it. I always have it on hand in the refrigerator. \n\nPeel the entire hand. Cut it into usable sized chunks (usually and inch or two). Put the chunks in a clean jar and cover them with a dry sherry. It will keep almost indefinitely under the alcohol. Sherry is a very complimentary flavor with ginger, so there is no need to do anything when you need it, except chop it up.\n\t\t\n\n\nYears ago, someone here mentioned storing ginger in sherry. I gave it a try. It worked well. I didn't even put it in the fridge. It was still fine a year or two later.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " My DH doesn't like to find pieces of ginger in his food. He likes the flavour of ginger, if it isn't overwhelming. Nowadays, I substitute ginger juice. It works well, if you can find it. I substitute one for one, by volume, with fresh ginger. Ginger juice keeps well in the fridge, but needs to be shaken before use. I also enjoy drinking a bit of ginger juice mixed into club soda.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tYears ago, someone here mentioned storing ginger in sherry. I gave it a try. It worked well. I didn't even put it in the fridge. It was still fine a year or two later.\n\t\t\n\n\nIt was me I've been doing that for probably at least 20 years.",
"loss": true,
"prefix": "GotGarlic:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Wingnuts",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " There was a local SoCal BBQ/Wings restaurant called Wingnuts. Have anyone been there?\n\nMy Go-To Order was chicken tenders with extra \"Buffalo Ouch!\" sauce, fries and a few sides of the sauce. I can't count on google nor chatgpt for helping me make my favorite meal since it's a non-chain restaurant. I can't go there since it closed in 2021 (2 years ago). Buffalo Wild Wings and Wingstop are good but there just not the same. I missed the restaurant so much that I want to create my favorite meal from scratch at home.\n\nI don't what to start, middle and end Can anyone help me?",
"loss": false,
"prefix": "Butter Heart:"
},
{
"from": "gpt",
"value": " Hello Butter Heart, Welcome to DC.\n\nI'm pretty sure we have a couple of members either in or from SoCal. Hopefully they will be familiar with that restaurant and be able to help. I'll keep my claws crossed for you.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tHello Butter Heart, Welcome to DC.\n\nI'm pretty sure we have a couple of members either in or from SoCal. Hopefully they will be familiar with that restaurant and be able to help. I'll keep my claws crossed for you.\n\t\t\n\n\nThank You.",
"loss": true,
"prefix": "Butter Heart:"
},
{
"from": "gpt",
"value": " Welcome to DC, @Butter Heart! I grew up and lived in So Cal, for many years. I've never heard of Wingnuts. Sorry! Here's hoping someone will be along soon with help!",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " Do what I do. Start with somebody's recipe. Cook it and eat it. If it doesn't make the grade adapt it to what you want. With enough tweaks you should be able to arrive at a satisfactory solution. Once it is dialed, you can repeat it every time you decide to cook it.",
"loss": true,
"prefix": "fmw:"
},
{
"from": "gpt",
"value": " fmw said:\n\n\n\n\t\t\tDo what I do. Start with somebody's recipe. Cook it and eat it. If it doesn't make the grade adapt it to what you want. With enough tweaks you should be able to arrive at a satisfactory solution. Once it is dialed, you can repeat it every time you decide to cook it.\n\t\t\n\n\nWhat \"somebody's recipe\"? Which recipe should I start, middle and finish with?",
"loss": true,
"prefix": "Butter Heart:"
},
{
"from": "human",
"value": " I have lived in SoCal for over 40 years and have never heard of WingNuts. I am originally from Western New York and lived there when Buffalo wings were first introduced to the masses. I just happen to have the original Teresa Bellisimo recipe, provided by a friend who worked at the Anchor Bar while attending college in Buffalo. Here is the original recipe, but don't tell anyone where you got it: \nAnchor Bar Buffalo WingsIngredients: \n\n2 dozen chicken wings, separated at the joints, tips reserved\n2 Tbs white vinegar\n¼ lb butter\n1 cup Frank's Original Hot Sauce (I put that shit on everything!) \n2 Tbs granulated sugar\n1 tsp cayenne pepper\n1 tsp chili powder\n1 tsp garlic powder\n1 tsp onion salt\nDirections:Preheat the oven to 250F.\n\nBake the wings in the 250F oven for 15 minutes, then deep fry in vegetable oil to the desired texture (soft or crispy).\n\nMelt the butter in a medium sauce pan over low heat and add the hot sauce and vinegar. Stir in the sugar until it dissolves.\n\nWhisk the cayenne pepper, chili powder, garlic powder and onion salt into the sauce until incorporated. Simmer the sauce, covered, over low heat for 20 minutes.\n\nPour the sauce into large sealable storage bowl, add the chicken wings, seal the bowl, and shake it until the wings are completely coated. Remove the wings from the bowl and RINSE THE BOWL IMMEDIATELY IF YOU EVER EXPECT TO USE IT AGAIN.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Butter Heart said:\n\n\n\n\t\t\tWhat \"somebody's recipe\"? Which recipe should I start, middle and finish with?\n\t\t\n\n\nYou mentioned a couple of other wings restos. Do you know what is different about the flavour that you prefer? If you start with a copycat recipe for one of those other resto's wings and tweak that, you might be able to get something you really like. Or, if they are anything like Buffalo wings, then start with the recipe that @Sir_Loin_of_Beef shared.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " One more thing. At the Anchor Bar, an order of wings is served with celery sticks and bleu cheese, NEVER RANCH!!! dressing. The dressing is for the celery sticks, NOT THE WINGS!!! If the wings overwelm your sensibilities, a cold Molson's or Gennesee cream ale will cool your jets.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " I like the blue cheese on the spicy wing. Yum.\n\nI'm ok with being wrong.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "human",
"value": " I don't care what anyone says – KEEP the celery! I dip my wings in the blue cheese dip/dressing!! I actually put some Frank's in the blue cheese dip/dressing.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " Welcome to DC!",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " Butter Heart said:\n\n\n\n\t\t\tWhat \"somebody's recipe\"? Which recipe should I start, middle and finish with?\n\t\t\n\n\nI don't know. I don't make fried wings. The internet should provide a plethora of options.",
"loss": true,
"prefix": "fmw:"
},
{
"from": "gpt",
"value": " fmw said:\n\n\n\n\t\t\tI don't know. I don't make fried wings. The internet should provide a plethora of options.\n\t\t\n\n\nWhich one should I start, middle and end with?",
"loss": true,
"prefix": "Butter Heart:"
},
{
"from": "human",
"value": " It's almost like you don't believe in free will.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "gpt",
"value": " Hmmm...They are still there...and, I'm wondering how you don't know that. Maybe they were closed during the pandemic or something & now open again. Why not call a delivery service and have them bring you an order? Here's the website: Wingnuts Restaurant, Costa Mesa",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " Great! Call and ask for a nutritional print-out of the flavors you love.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " GinnyPNW said:\n\n\n\n\t\t\tHmmm...They are still there...and, I'm wondering how you don't know that. Maybe they were closed during the pandemic or something & now open again. Why not call a delivery service and have them bring you an order? Here's the website: Wingnuts Restaurant, Costa Mesa\n\n\n\nAccording to Google Maps, Wingnuts is still permanently closed.",
"loss": true,
"prefix": "Butter Heart:"
},
{
"from": "human",
"value": " Kathleen said:\n\n\n\n\t\t\tGreat! Call and ask for a nutritional print-out of the flavors you love. \n\n\n\nHow can I ask? It's still a defunct restaurant.",
"loss": true,
"prefix": "Butter Heart:"
},
{
"from": "gpt",
"value": " Butter Heart said:\n\n\n\n\t\t\tAccording to Google Maps, Wingnuts is still permanently closed.\n\t\t\n\n\nGoogle could be wrong. Try giving them a call and see if they answer.",
"loss": true,
"prefix": "taxlady:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: GimmeAnother1 Food Thread",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Starting a general thread of all of the foods I am baking/cooking/etc. If anyone likes any of them and wants the recipe just reply and I will post it. \n\n\n\nMy 1st post will be today's dinner:\n\n\nRosemary/Thyme chicken breast w/bacon and sharp cheddar cheese.\nBaked Idaho potato with bacon juice rub crust, sour cream, green onions, bacon, and melted butter.",
"loss": false,
"prefix": "GimmeAnother1:"
},
{
"from": "gpt",
"value": " Lemon Pound Cake\n\nLemon pound cake examples I have been making lately.",
"loss": true,
"prefix": "GimmeAnother1:"
},
{
"from": "human",
"value": " Burnt Cheesecake\n\nBurnt Cheesecake",
"loss": true,
"prefix": "GimmeAnother1:"
},
{
"from": "gpt",
"value": " Hungarian Goulash\n\nHungarian Goulash",
"loss": true,
"prefix": "GimmeAnother1:"
},
{
"from": "human",
"value": " Banana Bread Pudding\n\nBanana Bread Pudding 2 different ways (traditional and magnolia style)",
"loss": true,
"prefix": "GimmeAnother1:"
},
{
"from": "gpt",
"value": " Canele\n\nCanele (Italian Pastry)",
"loss": true,
"prefix": "GimmeAnother1:"
},
{
"from": "human",
"value": " Lemon Bars\n\nLemon Bars",
"loss": true,
"prefix": "GimmeAnother1:"
},
{
"from": "gpt",
"value": " Creme Puff\n\nCreme Puff",
"loss": true,
"prefix": "GimmeAnother1:"
},
{
"from": "human",
"value": " Pizza\n\nPizza (baking sheet grandma style)",
"loss": true,
"prefix": "GimmeAnother1:"
},
{
"from": "gpt",
"value": " Pot Roast - Instant Pot\n\nInstant Pot\n\n\nPot Roast w/dry rub and liquid sauce, onions, carrots, mini potatoes, peas, garlic sauteed string beans, bisket",
"loss": true,
"prefix": "GimmeAnother1:"
},
{
"from": "human",
"value": " GimmeAnorher1; Can I call you GA1 for short? I appkaude your thread. This is what we do here at DC.. We share what we know and do. I wish I could give everyone access to my laptop, so that all would have access to all of my tecipes, some of my own crrations, some from family, and some from yeats of freindship here on DC. I would love for eeryone to have samplrd my turkeys smokrd on the Webber kettle, or my best Nre York style, or even my Hollywood cheesecake\n\n\nWe share our brst for two reasons, that we are hppy with what we have made., and feel a bit pf pride, and lett us be honest look for a bit of recognition fot our efforts, and more importantly, because we want everyone to have the same joyful vullinary experiences that we have had. So thank you for this thtrad and welcome to DC.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " Thank you Chief. Indeed you are correct. Started cooking this year and have been on quite the culinary experience since. Looking forward to making as many dishes as possible and experiencing food from all over the world in my home!\n\n\n\n\nChief Longwind Of The North said:\n\n\n\n\t\t\tGimmeAnorher1; Can I call you GA1 for short? I appkaude your thread. This is what we do here at DC.. We share what we know and do. I wish I could give everyone access to my laptop, so that all would have access to all of my tecipes, some of my own crrations, some from family, and some from yeats of freindship here on DC. I would love for eeryone to have samplrd my turkeys smokrd on the Webber kettle, or my best Nre York style, or even my Hollywood cheesecake\n\n\nWe share our brst for two reasons, that we are hppy with what we have made., and feel a bit pf pride, and lett us be honest look for a bit of recognition fot our efforts, and more importantly, because we want everyone to have the same joyful vullinary experiences that we have had. So thank you for this thtrad and welcome to DC.\n\nSeeeeya; Chief Longwind of the North\n\t\t\n",
"loss": true,
"prefix": "GimmeAnother1:"
},
{
"from": "human",
"value": " Chicken Noodle Soup\n\ncan't take the credit on this one. My niece started this one and i finished it. she is incredibly gifted for culinary and i learn a lot from her as i progress on my own journey.\n made from scratch with various soup greens, broths, boiled and pulled chicken, seasonings.\n\n\nlesson learned: not quite learned but i did the noodles and came out mushy. need more experience on cooking noodles properly. all in all the chicken/broth came out awesome so no one even notice the noodles. once i put noodles in servings i just spread out in liquid in spoon and no one noticed/tasted the difference. still i need to learn cooking noodles better.",
"loss": true,
"prefix": "GimmeAnother1:"
},
{
"from": "gpt",
"value": " Potato Salad (Puerto Rican Style)\n\nPR styled Potato Salad\npeeled, diced potatoes boiled and mashed\nhard boiled eggs\nmayo\nred peppers\nonion diced\nadobo\n salt/pepper\n\n\nlesson learned: never cooked hard boiled eggs before. not much too it but went through the experience. when adding mayo i use 1 tbsp at a time and mix in because if you put too much u can't go back. also best served cold. my initial mix is warm as i boil the potatoes and cook the eggs.",
"loss": true,
"prefix": "GimmeAnother1:"
},
{
"from": "human",
"value": " Arroz Con Pollo\n\nfried chicken breast, red peppers, seasonings (sazon, adobo, salt, pepper, chicken bullion, bay leaf), chicken broth/water, long grain white rice\n\n\nlesson learned: 1. mine came out very dark. i think because i fried my chicken breast ahead of time and deglazed. deglaze bits i think made the liquid darker than it should be. also maybe too much sazon? 2. i decided to use dutch oven and start mine on top but finish baking in the oven. the rice had a bit of a crunch to them. not sure if it was because of this and also it is not typical to bake rice in oven from what i see.\nall in all the taste was very good. the coloring threw some people off who were expecting more yellow or orange looking rice as opposed to maroon/dark.",
"loss": true,
"prefix": "GimmeAnother1:"
},
{
"from": "gpt",
"value": " Lomo Saltado\n\nbeef, orange peppers, tomato, red onions, cilantro, french fries, red wine vinegar, soy sauce\nseason meat with salt/pepper/cumin\n\n\n\nlessons learned: 1. i like to cook beef 1st separately. i use cast iron skillet not wok. make sure skillet hot and smoking. just want to sear the meat. then remove meat and cook veg. when ready put meat back in for final steps and mix all together. 2. i like ratio of 1:1 for vinegar/soy sauce. 3. i like tamari soy sauce. 4. i like steak fries and try to fry them separately in deep fryer otherwise bake them separately.",
"loss": true,
"prefix": "GimmeAnother1:"
},
{
"from": "human",
"value": " Chili\n\nground meat, onion, dice tomatoes, tomato sauce, water, kidney beans, pinto beans, sometimes parsley.\nspices: chili powder, cumin, dark brown sugar, salt, pepper, hot sauce, white vinegar, cayenne pepper, hot or smoked paprika, liquid smoke\n\n\nlessons learned: 1. white vinegar only towards end (10 min before finish). 2. tried once with bacon and bacon fat. too heavy of flavor for many people that tried it. without it was great they said. 3. liquid smoke probably has the most flavor impact. 4. even better the next day or two as it has time to marinade and come together. 5. sour cream and sharp cheddar cheese from block are great with it. 6. cornbread excellent side. 7. can get kidney and pinto in 1 can. don't need to buy separately. and yes i like mine with beans. seems there is a lot of debate on this.",
"loss": true,
"prefix": "GimmeAnother1:"
},
{
"from": "gpt",
"value": " Cornbread\n\nflour, cornmeal, sugar, baking powder, salt, eggs, heavy cream, veg oil, honey\n\n\nlessons learned: 1. sometimes i use agave instead of honey. works out well imo. 2. can be made quickly (10 min prep/20-30 bake), 3. best served initially and hot. can get hard next day, 4. butter a must have with it imo. hard to spread so room temp or slightly microwave to soften, 5. like all baked goods light sprinkle of sugar on top to get brown crust on cook (brown crust best part imo), 6. great with chili or chicken wings",
"loss": true,
"prefix": "GimmeAnother1:"
},
{
"from": "human",
"value": " chocolate chip cookies\n\nchocolate chip cookies\n\n\ningredients: butter, white/brown sugar, eggs, flour, baking powder, salt\nchoc chips (have tried semi, milk choc, white choc, bittersweet)\n\n\nlessons learned: 1. keep an eye on them cooking; don't over bake or they get hard. as soon as they start turning golden brown get them out. 2. use ice cream scooper for consistent results when scooping batter to tray for cooking.",
"loss": true,
"prefix": "GimmeAnother1:"
},
{
"from": "gpt",
"value": " shepherd's pie\n\nshepherd's pie\n\n\ningredients: beef, onion, oil, flour, salt, pepper, rosemary, thyme, tomato paste, beef broth, carrots, peas, plantains, cheddar cheese, eggs, potatoes, butter.\n\n\nlessons learned: 1. like to use cast iron skillet for initial cooking. cooks the beef and other portions well. 2. drag a fork over potato topping for better crusting. 3. tastes even better a day or 2 later. 4. long term baking i like to use rectangular Pyrex. cooks well in this and layers nicely.",
"loss": true,
"prefix": "GimmeAnother1:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: I've bought a Turkish 'salad'",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " it goes well in a thick pita with hummus and charcoal grilled chicken breast.\nit somewhat sweet and very tasty.\nwithout hummus it's not that appealing.\n\ni like it so much and it reminds me childhood. the one in the picture is better quality than those usually in the shops",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I like the look of the humus, nice and creamy, seems like a lighter texture than what I usually see. \n\nDo you know what the salad consists of? It also looks interesting. I can see them together but I can't seem to taste it!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " red bell peppers, onions, tomatos, parsley, oil and spices [perhaps garlic too. i'm not sure]\n\nhere is a recipe in hebrew\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tסלט טורקי ביתי\n\t\t\t\t\t\n\nסלט טורקי ביתי, סלט טורקי עם עגבניות, פלפל אדום ובצל בסגנון ביתי ממכר במיוחד\n\n\n\n\n\t\t\t\t\twww.foodsdictionary.co.il\n\t\t\t\t\n\n\n\n\nthere are many kinds of high quality hummuses here but people buy mostly cheap low quality stuff from the supermarket..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " That looks great. I actually made a very similar Turkish Salad last week. Probably a slightly different version of what you had. It was called \"ACILI EZME (SPICY TURKISH SALAD EZMESI)\"",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " nice. mibe is not spicy at all\nit also has tomato paste in it and not whole tomatoes that are chopped",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tnice. mibe is not spicy at all\nit also has tomato paste in it and not whole tomatoes that are chopped\n\t\t\n\n\nMy wife doesn't like spicy foods, so I didn't add the hot peppers.",
"loss": true,
"prefix": "larry_stewart:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Costco Products You Enjoy",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " We've all gotten some great tips on especially good Trader Joe's products via another thread. I thought it might be a good idea to do something similar for Costco.\n\nRecently, K-Girl recommended the Coconut Bites. We bought some today and they are delicious and addictive. \n\nIn their most recent flyer, Costco discounted their Myer Lemon Thin Cookies. As I am a freak for lemon desserts, I put a box of these in the cart today. They are also very good. I'll be buying them again.\n\nEveryone knows Costco has the BEST rotisserie chicken.\n\nWhat are some of your favorites?",
"loss": false,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " So glad that you and yours enjoyed those Coconut Bites, ono, yeah?\nNow, I WILL need to look for those Meyer Lemon Thins, we love Meyer Lemons!\n\nAs for other Costco products that we enjoy is the consistent quality in their meat counter. New York Strip Steaks are a fav in our house.\n\n\n \n[file photo]\n\nWe can't wait to get settled in our temporary digs and purchase our new grill.",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "human",
"value": " So many.......\n\nI love their olive oil.\nThey carry PRIME beef at good prices.\nThey shrimp and scallops are huge when they do a seafood fest.\nI can get real jamon Serrano.\nThe lamb is good.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "gpt",
"value": " +1 on the lamb chops. tiger shrimp, mahi mahi frozen in a bag, milk is the best, Kirkland brand Cabernet, 1.5 L $8.29, eggs, parm cheese (actually the whole cheese counter). I can go on.",
"loss": true,
"prefix": "GA Home Cook:"
},
{
"from": "human",
"value": " The nearest costco is 2 hours away. Ive never been to one.",
"loss": true,
"prefix": "Farmer Jon:"
},
{
"from": "gpt",
"value": " The cheese and charcuterie counter. Avocado oil...Best butter prices anywhere. Seafood fest. The produce is fantastic. I could go on. I like the Kirkland brand, it has never failed me.",
"loss": true,
"prefix": "PrincessFiona60:"
},
{
"from": "human",
"value": " Salmon spread cream cheese. Mango juice is to die for. Frozen portions rainbow trout super convenient and yummy to make. The flowers are cheaper than many other places. I love their baking potatoes. \n\n\nSent from my iPhone using Discuss Cooking",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " I will second the meats. Always tender and great tasting.\nI don't like their shrimp and only bought it one time. It tastes just like the pond (muddy) they were raised.\nKirkland cooking spray beats the brand names hands down and is half the price.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "human",
"value": " I buy most of my meat at Costco. Steaks and ground beef, Ribs, pork loins and tenderloins, Racks of lamb. Really good quality. They used to have great chicken wings but their current suppliers produce isn't as good.\n\nWe also buy their TP, vitamins/supplements, pain relievers, allergy meds, etc. I buy my printer ink and paper there. SO gets her reading glasses there. \n\nI bought a Kirkland Signature 13-piece tri-ply cookware set 15 years ago that is still going strong. I buy small electric appliances.\n\nYou get the idea, just about everything.\n\nOn the flip side, I don't care for their cooking spray as it foams up too much when sprayed.\n\nI fill a prescription there that isn't covered by my insurance.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I don't particularly enjoy them, but I always purchase these items out of necessity.\n\nOlive oil\nMarathon toilet paper, 40 roll pack. I purchase many cartons when on sale.\nKirkland paper plates, large, med, & small.\nTin foils, regular and heavy duty",
"loss": true,
"prefix": "roadfix:"
},
{
"from": "human",
"value": " Kirkland organic chicken stock. Better Than Bouillon low sodium chicken base. Cheese, smoked salmon, black beans, crushed tomatoes, frozen potstickers, coconut water. And of course the requisite paper products.\n\nI like so many things at Costco.",
"loss": true,
"prefix": "Dawgluver:"
},
{
"from": "gpt",
"value": " My number one favorite thing at Costco is their lamb chops! They put all others to shame as they are always perfect in every way. I know it's time to go to Costco when I don't have any left in the freezer.",
"loss": true,
"prefix": "Kayelle:"
},
{
"from": "human",
"value": " Costco\n\nCoffee, olive oil, meats, and wine and beer are the reasons I trade at Costco. \n\nIt's probably just a coincidence, but the route to the checkout line runs through the candy section. Every time I leave, one of those 16 packs of Altoids and the really big jar of chocolate covered almonds falls into my cart.",
"loss": true,
"prefix": "Bigjim68:"
},
{
"from": "gpt",
"value": " Kayelle said:\n\n\n\n\t\t\tMy number one favorite thing at Costco is their lamb chops! They put all others to shame as they are always perfect in every way. I know it's time to go to Costco when I don't have any left in the freezer. \n\n\n\n\n\n\n\nForgot the lamb chops. And the rotisserie chicken.\n\nThe store made rotisserie chicken Alfredo is also quite tasty.",
"loss": true,
"prefix": "Bigjim68:"
},
{
"from": "human",
"value": " I used to really like their big whole fresh chicken wings. Now they have been replaced by fresh \"party wings\" all jointed without the tips. Grrr, I like the whole ones, as I don't want them cut apart like that. Without the tips, it makes for easier turning on the grill.",
"loss": true,
"prefix": "Kayelle:"
},
{
"from": "gpt",
"value": " The hot dogs and pizza they serve outside so you don't have to grocery shop while hungry! But that was long ago. I gave up my membership when I gave up my insignificant other and my son got married. Shopping at Costco for one person is not cost effective.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Kayelle said:\n\n\n\n\t\t\tI used to really like their big whole fresh chicken wings. Now they have been replaced by fresh \"party wings\" all jointed without the tips. Grrr, I like the whole ones, as I don't want them cut apart like that. Without the tips, it makes for easier turning on the grill.\n\t\t\n\n\n\nI agree with this 100%. I was upset they discontinued the other wings and complained to Costco. They were bigger and more uniform in size too.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Kayelle said:\n\n\n\n\t\t\tMy number one favorite thing at Costco is their lamb chops! They put all others to shame as they are always perfect in every way. I know it's time to go to Costco when I don't have any left in the freezer. \n\n\n\n\n\n\n\nThose are definitely some fine looking chops!\n\n\n\nKayelle said:\n\n\n\n\t\t\tI used to really like their big whole fresh chicken wings. Now they have been replaced by fresh \"party wings\" all jointed without the tips. Grrr, I like the whole ones, as I don't want them cut apart like that. Without the tips, it makes for easier turning on the grill.\n\t\t\n\n\n\nThat would be a definite negative for me too, as I reserve the tips for stock. It's all irrelevant for me anyway, as there is no Costco east of Denver here, so along with shopping for 2 and having to pay an annual fee for the privilege of being a member, it just doesn't make much sense financially.",
"loss": true,
"prefix": "RPCookin:"
},
{
"from": "human",
"value": " Costco to the east of me, Costco to the west. Here we are, an hour away from either of the \"closest\" locations. I swear whenif we move back to OH, I'll be spotting the Costco locations and choosing where to move based on that!",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "gpt",
"value": " Sounds like a good plan, CG! \n\nAnother one here who doesn't have a Coscto nearby, unfortunately. It's a 200 mile round trip drive. I sure want to go now after reading these posts and seeing pics. \n\nI usually just mainly stock up on paper products, shampoos and conditioners, vitamins, etc. But there's always some goodies and other non perishables that find their way into my cart. \n\nAndy... from one lemon lover to another, have you tried these luscious little cakes from Costco? They are VERY lemony, and to die for. My daughter brought some up when she came to visit on Saturday. The brand name is \"Upper Crust\" and like kgirl mentioned, I didn't even look at the calories, not that I would care. LOL",
"loss": true,
"prefix": "Cheryl J:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What Are Your Food Traditions for 4 July?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have done a little research into this, but I am much more interested in your thoughts, from our US cohort",
"loss": false,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " Me mum's birthday was July 4th. Traditional birthday cake, sometimes going out for supper, but mostly she liked to cook it herself! LOL \n\nalways a good time - and I miss her.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " A good number of people in the US travel for vacations and visiting relatives on the 4th of July. There are parades in many cities and small towns sponsor fireworks displays in the days surrounding the 4th. People picnic and barbecue at friends/neighbors/parks eating hotdogs/steaks/bratwurst/fried chicken, potato salad, jello salad, watermelon, vegetable platters, potato chips and dip. People have bon fires, or cooking fires at their get-togethers, shooting off fireworks of their own in the evenings. I'm in the midwest US, and that is what I see in our area.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " We have no specific 4th food traditions. We just fix whatever suits our fancy--usually an Italian dish. \nThere is a terrible tradition of having hot dog eating contests, in which contestants cram as many hot dogs down their throats as possible in a small amount of time. Ghastly, considering the amount of obesity in the USA and the danger of choking (can you tell I'm not a fan of these contests?).\nI'm all for cookouts and family gatherings, backyard picnics and pot luck dinners for the 4th. \nThe cat doesn't like the fireworks noise . . . .",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "human",
"value": " This is the first year I will be celebrating with my cousins that I am now living with, so we have no set plans. When my mom was living, I would fix rib eye steak and baked potatoes, and have watermelon for dessert.",
"loss": true,
"prefix": "cjmmytunes:"
},
{
"from": "gpt",
"value": " I tend to want to do something different every time",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "human",
"value": " blissful said:\n\n\n\n\t\t\tA good number of people in the US travel for vacations and visiting relatives on the 4th of July. There are parades in many cities and small towns sponsor fireworks displays in the days surrounding the 4th. People picnic and barbecue at friends/neighbors/parks eating hotdogs/steaks/bratwurst/fried chicken, potato salad, jello salad, watermelon, vegetable platters, potato chips and dip. People have bon fires, or cooking fires at their get-togethers, shooting off fireworks of their own in the evenings. I'm in the midwest US, and that is what I see in our area.\n\t\t\n\n\nOur holiday in the South is very much like this. Our city is across the river from another city that sets off a fireworks display over the river. \n\nWe're not traveling this year, so it will be just the two of us. We're making grilled burgers, potato salad and baked beans. I have watermelon, but I also have fresh peaches from the farmers market, so I might make peach cobbler for dessert.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " My experience is similar to others, a family picnic day.\n\nKids catching lightning bugs and toasting marshmallows.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " One of my favorite memories of the fourth was sitting at anchor on the Magothy river and watching fireworks displays, large and small, in a 360 degree view. They were everywhere, including the awesome show from the southern point of Gibson Island (this is where the really rich live).\n\nGood times.",
"loss": true,
"prefix": "FrankZ:"
},
{
"from": "gpt",
"value": " We probably won't have soup.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " FrankZ said:\n\n\n\n\t\t\tOne of my favorite memories of the fourth was sitting at anchor on the Magothy river and watching fireworks displays, large and small, in a 360 degree view. They were everywhere, including the awesome show from the southern point of Gibson Island (this is where the really rich live).\n\nGood times.\n\t\t\n\n\nThis reminds me of one time growing up we took our boat up the Detroit River from the island where we lived (Grosse Ile, MI) to Detroit to watch the fireworks there. It was great.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " No traditions from me. I doubt we have eaten the same thing twice on independence day. Yesterday was soup making day to stock the freezer. I made a batch of French Onion soup and a batch of Minestrone. Nothing American at all. We had a serving of the onion soup with ciabatta and gruyere cheese along with loaded BLT sandwiches. In addition to the normal BLT we also add onion, avocado and cheddar cheese then bake it in the panini press.",
"loss": true,
"prefix": "fmw:"
},
{
"from": "human",
"value": " Whatever we eat, it will be homemade. We stay home on most of the \"weekend warrior\" holidays (working folks that need to get away for a few days)...and most especially on any holidays that will or may include loud noises (fireworks)...to make sure the dogs are safe and comforted, as much as possible. We watch TV, a little too loud...or play music, a little too loud. We've been doing this for many, many years. Currently, we have 2 dogs. One is completely oblivious to the fireworks or loud bangs, and the other is super sensitive. They were raised the same, but they are their own doggies?",
"loss": true,
"prefix": "GinnyPNW:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Underrated kinds of fish... and good recipes?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello,\n\nA friend of mine is visiting next month. They are fish enthusiasts and know almost everything there is to know about fish and sea food in general. They eat fish nearly every day and enjoy all types of fish. They especially enjoy types of fish which are not very common (eg they are less interested in Salmon, Trout and Barrumundi, as you can find these things everywhere.) Moreover, although I occasionally cook seafood & fish, I am not an expert in seafood and kind of fish. Moreover, I hope to impress them whilst they are visiting with something slightly out of the ordinary but also tasty!!!\n\nDoes anyone have any good recipes for fish which I can try,\n\nThankyou so much,\n\nAaron Craine",
"loss": false,
"prefix": "Aaron Craine:"
},
{
"from": "gpt",
"value": " Wow, tall order. Where are they from? Just to give us an idea of what may or may not impress them. As in North America, South, Central, Maritimes, Europe, etc. don't need to know exact but it might help to know the area. Do they love fish because they live in a coastal area? \n\nAll that being said, I have quite a few recipes but they are for pretty mundane fish. Some, I think, are different - all tasty. \nUsually someone who likes fish also likes shellfish. Opens up another world. Mussels, clams, oysters, shrimp, lobster - (Squid and octopus think I would avoid, they're very touchy.) \n\nKeep in mind, if they are real experts at cooking their fish - don't try to pass them in their own game! LOL \nActually, why not take them to the fish market, let them choose a fish and get them to impress you with their skills. \n\nBut even if they do - you can still be knowledgeable! I'm sure there are going to be tons of recipes about to come your way!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Without knowing much, I recently made this recipe as written and it was delicious! I love fish but had not had porgies before.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Don't forget that appetizers can impress! Simple but many don't do Escargot thinking it is difficult. \nSea Scallops is another full meal that can impress. \nNot necessarily Bay Scallops as they can be tricky to not overcook and become rubbery.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Perhaps you should head down to the market as soon as possible. Find different fish to research or to ask us.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I've made this a few times and it's really good: Tomato-Poached Fish With Chile Oil and Herbs\n\nHere's another good one: Shrimp Saganaki (Greek Shrimp with Tomatoes & Feta)",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " If they are experts on fish and seafood it might be best to serve chicken. \n\nI wouldn’t try to impress friends, I would use their visit as an opportunity to learn from them.\n\nPrepare by finding the best local sources of fish and seafood then ask them to help you make an appropriate selection.\n\nRelax and enjoy the visit!",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " if they are fish enthusiasts and eat fish often then I’d strongly suggest you limit your focus to fish or shellfish that is very fresh and local to you. Prepared simply without ingredients that mask the taste of the fish.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " I agree. Keep it simple.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Here is an impressive, not difficult way with Lobster Tails. I do not buy whole lobsters anymore, don't think they are worth the time, trouble nor money. This recipe is a great way to impress. Watch the video and there are the written out instructions as well. Separate but easy enough to follow, IMHO\nChef John's Deviled Lobster Tails\n\n\n\n\n\nand then there's our own Andy's\nTuscan Butter Shrimp \n\n\ngot the pic! I served this one over Glass Noodles as they easily wait while you do the main dish.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I've always found talipia a great \"canvas\" for all kinds of seasonings and cooking methods.",
"loss": true,
"prefix": "Katie H:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Chicken Broth Question",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have a soup recipe that calls for four 14 1/2 ounce cans of chicken broth. I use Wegmans chicken broth in a container because it is low in sodium, and I have high blood pressure. \n\nOne container of Wegmans chicken broth is four servings. How many containers of this should I use in my soup?",
"loss": false,
"prefix": "lisagail5:"
},
{
"from": "gpt",
"value": " lisagail5 said:\n\n\n\n\t\t\tI have a soup recipe that calls for four 14 1/2 ounce cans of chicken broth. I use Wegmans chicken broth in a container because it is low in sodium, and I have high blood pressure. \n\nOne container of Wegmans chicken broth is four servings. How many containers of this should I use in my soup?\n\t\t\n\n\n\nFour 14½ ounce cans = 58 fluid ounces. That's 7¼ cups. If the boxes are 32 ounces each, you'll need 2.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " The box is 32 ounces. I thought I would need 2 boxes just wanted to be sure. I am really enjoying this forum and appreciate the answers to my questions. You are all awesome.",
"loss": true,
"prefix": "lisagail5:"
},
{
"from": "gpt",
"value": " Save chicken bones and boil them for broth.",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " I would urge you to make your own broth at home. Your home brew will have even less sodium. Its is easy and make the house smell soo good while its simmering. But the main thing is its healthier.",
"loss": true,
"prefix": "Farmer Jon:"
},
{
"from": "gpt",
"value": " Chief's Chicken Broth\n\nIngredients\n1 chicken carcass from roasted chicken, Or, 4 chicken thighs with skin and bones\n1 lb chicken wings\n1 stalk celery, cutninto1 inch chunks\n1 washed carrot cut into 1 inch chunks\n1/2 onion\n1/4 lb. chicken feet (if available)\n4 leaves fresh sage\n2 tbs. olive oil\n2 tbs. butter\n4 cups water\n\nHeat oil and butter in large dutch oven over medium heat. Crack leg bones with a heavy knife, or cleaver. Add chicken parts , except for the chicken feet, and brown. remove the chicken from the pot. Add sage leaves ant cook in the rendered chicken fat for 3 minutes. Place all ingredients back into the pot, along with the water. Bring to a low boil, cover, and reduce heat to low. Simmer for two hours.\n\nStrain the broth through a wire mesh sieve. Add water to make a quart if brith. Season with salt, and pepper to taste. Use the chicken meat either in soup, pot pie, or chicken salad.\n\nthe bones, skin, and chicken feet, as well as the chicken cartilage will add collagen to the broth, adding nutritional value, and great texture.\n\nPlace the broth into the fridge overnight. The fat will rise to the top and harden, and is easily removed. The broth will have gelled, letting yo0u know that this is a rich, and nutritious broth. Enjoy.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " It's been a long time but according to my calculations, you will need four containers of broth. Each container equals one serving, so four containers should be sufficient for your soup recipe. I don't have a blood pressure problem, so I'm not as strict about the amount of sodium in my diet. I prefer to use organic chicken bone broth because it is made from organically raised chickens, and I appreciate its rich flavor and aroma.",
"loss": true,
"prefix": "kosv462:"
},
{
"from": "gpt",
"value": " kosv462 said:\n\n\n\n\t\t\tIt's been a long time but according to my calculations, you will need four containers of broth. Each container equals one serving, so four containers should be sufficient for your soup recipe. I don't have a blood pressure problem, so I'm not as strict about the amount of sodium in my diet. I prefer to use organic chicken bone broth because it is made from organically raised chickens, and I appreciate its rich flavor and aroma.\n\t\t\n\n\nAlso, organic products align with my healthy lifestyle values. But everyone has different preferences and needs, so choosing what is right for you is essential.",
"loss": true,
"prefix": "kosv462:"
},
{
"from": "human",
"value": " All of the chickens I know swear by this inexpensive vegetable based broth. \n\nI found the original recipe in an old copy of Laurel's Kitchen and have modified it to suit my own tastes, I encourage you to do the same.\n\nGolden Broth\n\n1 medium onion roughly chopped\n1 fat clove of garlic chopped\n1T oil\n1/4 cup yellow or green split peas\n1/4 t turmeric\n1/8 t cayenne pepper\n1 T apple cider vinegar\nS&P to taste.\n1 quart water\n\nSlowly saute the chopped onion and garlic in oil until it begins to take on color, add the split peas, spices and water, bring to a boil and simmer for 20 to 30 minutes until the peas are tender, puree with an immersion blender or conventional blender.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " ....All of the Chickens I know. \n\nIt sounds great, @Aunt Bea",
"loss": true,
"prefix": "Kathleen:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Bubble tea",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I want to buy the ingredients to make my own. Whats a good website for the straws, tapioca, and syrups? Reputable - and any suggestions on what to buy or some good recipes?",
"loss": false,
"prefix": "Siegal:"
},
{
"from": "gpt",
"value": " If you don't have a local supply for syrups, check Amazon. They have DiVinci, Torani, Monin and others. They've also got straws and pearls.",
"loss": true,
"prefix": "GLC:"
},
{
"from": "human",
"value": " Never heard of Bubble Tea. Yes...I do live under a rock at times. Must google this one.",
"loss": true,
"prefix": "chopper:"
},
{
"from": "gpt",
"value": " I got tapioca (for pie) at a big grocery store. It's not a real exotic item.",
"loss": true,
"prefix": "MostlyWater:"
},
{
"from": "human",
"value": " chopper said:\n\n\n\n\t\t\tNever heard of Bubble Tea. Yes...I do live under a rock at times. Must google this one.\n\t\t\n\n\n\nMe too, chopper... But you never stop learning! (And eating...)",
"loss": true,
"prefix": "Luca Lazzari:"
},
{
"from": "gpt",
"value": " chopper said:\n\n\n\n\t\t\tNever heard of Bubble Tea. Yes...I do live under a rock at times. Must google this one.\n\t\t\n\n\n \n\n\nLuca Lazzari said:\n\n\n\n\t\t\tMe too, chopper... But you never stop learning! (And eating...) \n\n\n\n \nThis is the first time I've ever heard of Bubble tea as well...",
"loss": true,
"prefix": "Timothy:"
},
{
"from": "human",
"value": " Hi, Siegal, I love bubble tea. I got most of my start-up supplies from Neptune Ice. The site mainly deals with people who wish to start their own bubble tea business, but they also have supplies for those at home who wish to make bubble tea. \n\nI got a sampler package when I bought from them. Personally, I love the black pearl tapioca. (MostlyWater, bubble tea uses pearl tapioca, not regular tapioca. You can find the white pearl tapioca more easily than the black pearl variety, but neither are really common around here at the grocery stores.)\n\nThough it is a powder, I absolutely love their honeydew bubble tea. It was delicious. I will say that I have tried several recipes to make the tapioca in advance, but none have been great - so I make it as needed. If you find one that allows the pearl tapioca to keep well, be sure to share it!\n\nHere is an older link that gives more information about bubble teas.\n\nHere is my first attempt of making bubble tea! Here are recipes from the site.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Oooh Kathleen that looks great? Is it honeydew flavor?\nI bought the large tapioca pearls at an Asian market but they are just plain not the black ones which evidently are black\nBc they have yummy brown sugar in them. \n\nI made iced black tea with a drop of cream and some passion fruit syrup last week it was good but still not like when I buy them! Probably a lot more cream sugar and condensed milk then I put!\nI am gonna check out the website as I need the straws- really no fun without the straws",
"loss": true,
"prefix": "Siegal:"
},
{
"from": "human",
"value": " Yes, that is the honeydew powder. It was wonderful. They have good prices on the straws. Also, do check out the recipes. Lots of good ideas there.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Adaptogenic tea is a herbal blend made up of ingredients such as chaga, reishi, ashwagandha, and others that provide an array of health benefits. This type of tea is known to help reduce stress, boost immunity and energy levels, improve cognitive function, and even help treat certain health conditions like depression and anxiety. It also contains anti-inflammatory and antioxidant properties which can help reduce the risk of chronic diseases like heart disease and cancer.",
"loss": true,
"prefix": "geey:"
},
{
"from": "human",
"value": " I've made a few different Adaptogenic drinks ( with some of the above mentioned ingredients). I learned them from a chef who is very holistic and in tune with his body. I can't vouch for the health benefits but they tasted good. He's a yoga instructor as well, and drinks them after every yoga session he does.",
"loss": true,
"prefix": "larry_stewart:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can I make popcorn in an air fryer oven?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I recently bought a grill basket for my HYSapientia air fryer, and I want to use it to cook popcorn. I've done it with a pan in the past, but never in an oven. Has anyone ever used an air fryer to cook popcorn?",
"loss": false,
"prefix": "jimmywang:"
},
{
"from": "gpt",
"value": " youtube has several AirFryer recipes.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " yes we can make popcorn in 8-10 mintues, just make sure you cover the base and at least half of the airfryer base with foil.",
"loss": true,
"prefix": "Sheetal3v:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Does it matter, if when making ragu, I use white or red wine?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " if yes, when to use each?\n\nand what kind of wine to use?\n\ndoes wine also works with beans and meat?",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " It doesn’t matter to me.\n\nI rarely have wine available but I do sometimes add a splash of apple cider or red wine vinegar.\n\nA little acid does help to bring out the flavor in many dishes. \n\nExperiment with what you have and what you enjoy.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Wine is used in tomato sauce for two reasons.\n\n1. Alcohol dissolves flavor components in tomatoes that otherwise wouldn’t be releasEd, so it ups the tomato flavor.\n2. Wine itself is flavorful and adds depth and complexity to the sauce.\n\nit doesn’t matter what kind of wine you use, as long as it’s real wine and not “cooking wine” and is a wine you enjoy drinking on its own.\n\nRed wine is traditional, but some people use vodka because the alcohol will do it’s magic without imparting much taste.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " good to know",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " Vermouth/cinzano works as well.\nAnd unlike wine, it doesn't go off.\nWhite wine keeps longer than red.\n\nWine goes with beans as well, but I would make sure to cook the beans first",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " for how long to cook the wine after adding to the beans chilli if i cooked the beans first?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " No real set time. Just cook as you would normally. Let it come back to a bubble, simmer to let it blend in, taste. Then either serve or simmer some more. Your taste buds will tell you.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Red, white, rosé, it doesn't matter/ Just don't use Manischewitz. It's way too sweet.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Manischewitz kiddush wine is not available here - but there are many similar available at any corner store!",
"loss": true,
"prefix": "Phaedra:"
},
{
"from": "gpt",
"value": " Sir LOB has the right of it. Dessert wines (aka sweet, either red or whites) are not really suited.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tSir LOB has the right of it. Dessert wines (aka sweet, either red or whites) are not really suited.\n\t\t\n\n\nIf Manischewitz kiddush wine is like all others of that type of wine it isn't just sweet - it's like drinking wine-flavoured liquid sugar!",
"loss": true,
"prefix": "Phaedra:"
},
{
"from": "gpt",
"value": " I prefer white wine for cooking, and even in French or Italian sauces, like a ragu. Reds can impose more wine flavor, which I don't like. They can overpower other flavors. \n\nPeople in France and Italy use both, too. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Also, red wine will darken the colour and turn some things purplish. Sometimes that's okay. Sometimes it will ruin the appearance of a dish.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " If it's a ragu/braise that is tomato based, I prefer white wine as I feel the flavors compliment those of the tomatoes better. The tannins in some varietals of red wine don't pair well with tomato based sauces. \n\nHowever if it is more of a stock based braise (i.e. Braised Short Ribs), then I prefer the flavor of red wine. \n\nBoth Italian chefs I've worked under used white wine in many of their ragus/braises like Bolognese, Spezzatino alla Boscaiola, etc. One chef even said that adding red wine to everything was an American Italian thing, and they don't do that in Italy.",
"loss": true,
"prefix": "IC 2.0:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Almonds in Hummus?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I was just watching the cooking show , and the host was making hummus. He added all the basic/ expected ingredients ( Chickpeas, lemon, garlic, olive oil, cumin, garlic, tahini ..). and then added almonds and ground it all up into a smooth - hummus consistency. I'm not questioning the almonds, I just never heard of it, nor tried if before. Have any of you ever added almonds when making hummus ?",
"loss": false,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Nope, never tried it; never even heard of it. But, it sounds tasty, as well as a fair bit more expensive. I have heard of, but never tried, using peanut butter instead of tahini.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I haven't but I see no harm. It would make it a little richer compared to the chickpeas (not as rich). Almonds are so good for your skin. \nI've seen hummus-like dips/spreads made with all varieties of legumes, peas, lentils, nuts, and seeds. \nWe often make plain garlic lemon chickpea hummus and thin it so we can spread it on toast for sandwiches.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " Ground almonds in hummus? I wonder if the recipe can be tweaked to use smoked almonds?",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "human",
"value": " The almonds sound like a good addition.",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "gpt",
"value": " Sounds good to me, use what you have.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " cookiecrafter said:\n\n\n\n\t\t\tGround almonds in hummus? I wonder if the recipe can be tweaked to use smoked almonds?\n\t\t\n\n\nSure, why not?",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " I'm still trying to wrap my head around cumin in hummus.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tI'm still trying to wrap my head around cumin in hummus.\n\t\t\n\n\nReally? Have I never posted my hummus recipe here? I put cumin seeds, ground coriander and cayenne in mine. So good ? \n\nTo me, chickpeas are like rice, potatoes, pasta, couscous, etc. - they're very bland and need a *lot* of seasoning, and not just salt.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " GotGarlic said:\n\n\n\n\t\t\tReally? Have I never posted my hummus recipe here? I put cumin seeds, ground coriander and cayenne in mine. So good ?\n\nTo me, chickpeas are like rice, potatoes, pasta, couscous, etc. - they're very bland and need a *lot* of seasoning, and not just salt.\n\t\t\n\n\nI enjoy the more traditional recipe that does not include those extras and is not bland at all.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " There's a big selection of hummus products at Kroger. Takes an hour or two just to read the labels and some of it is Kroger deli made plus you can get a recipe card and make it ... they have all the ingredients.",
"loss": true,
"prefix": "cookiecrafter:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Recreating a pickled vegetable recipe with apple cider vinegar?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello, there is this pickled vegetable recipe dish that i really like, it's ingredients are\n1: eggplant\n2: zucchini\n3: bell pepper\n4: garlic\n5: white vinegar\n6: balsamic vinegar\n7: vegetable oil\n8: parsley\n9: dill\n10: sugar\n11: salt\ni asked the place i got it from how to make it, they won't tell me, so i wanted to ask here, how would you make it? and how would you make it with apple cider vinegar INSTEAD of white vinegar or balsamic vinegar?\nthank you",
"loss": false,
"prefix": "How To Recipes:"
},
{
"from": "gpt",
"value": " for pickling you must use a known/tested recipe - 'winging it' can produce food poisoning up thru death. vinegar strength must be at least 5% in modern recipes, older recipes assumed a 10% vinegar.\n\nsee\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tPickling basics\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\textension.umn.edu\n\t\t\t\t\n\n\n\nfor the basic factors you should know, scroll down and expand the + topics.\n\nchow-chow is a generic term for an assortment of vegetables pickled together - many recipes posted.",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "human",
"value": " I would start with one eggplant, one zucchini and one bell pepper (actually, I would probably use a variety of colors) and dice them into uniform pieces. \n\nThen, in a saucepan, combine:\n\n1 cup apple cider vinegar \n1 cup water\n2 cloves garlic, sliced \n2 tablespoons minced fresh dill\n2 tablespoons minced fresh parsley \n1 tablespoon salt \n1 tablespoon sugar \n\nTaste the mixture and adjust to your liking. Record the changes you make.\n\nPlace the vegetables in a large glass jar or bowl. Bring the vinegar mixture to a boil, reduce to a simmer and cook for 5 minutes. Pour over the vegetables. Cover and allow to cool at room temperature. Refrigerate for up to a week.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " dcSaute said:\n\n\n\n\t\t\tfor pickling you must use a known/tested recipe - 'winging it' can produce food poisoning up thru death. vinegar strength must be at least 5% in modern recipes, older recipes assumed a 10% vinegar.\n\nsee\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tPickling basics\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\textension.umn.edu\n\t\t\t\t\n\n\n\nfor the basic factors you should know, scroll down and expand the + topics.\n\nchow-chow is a generic term for an assortment of vegetables pickled together - many recipes posted.\n\t\t\n\n\nYou only need to be really concerned about the strength of the vinegar, if you intend to keep the pickles at room temperature. If you keep them in the fridge, you can safely use pretty much any vinegar. Sure, they might last longer with a stronger vinegar, but it's not nearly as important as if you want your pickles to be shelf stable. The strength of the vineagar will also affect the flavour. How sour will the pickle be and how much sugar do you want to use to balance that? BTW, I wouldn't keep pickles at room temperature, even with strong enough vinegar, without using an approved recipe and following those directions for hot water bath canning them.",
"loss": true,
"prefix": "taxlady:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: The last 2022 Costco run",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " for empty nesters, shopping at Costco is essentially \"How much room do we have in the freezer?\"\neven our local Giant specializes in giant size packages/quantities . . . .\nwe did pick up some Prime ribeye - 1 lb each - so one steak does for two\n\n\n\n\nbut my fav is the pork chops - loin&rib - i.e. bits of the tenderloin included - 12 chops=6 meals=~$2 per meal, $1 per person . . .\nhard to beat. nice fat cap - which cooks up beautifully. I like to hot pan fry for color and crisp, finish in a 275'F oven to 140.\n\n\n\n\nalso stocked up on chicken thighs&breast - very nice individual packing which saves me the effort to portion out...",
"loss": false,
"prefix": "dcSaute:"
},
{
"from": "gpt",
"value": " Nice! That reminds me that I've not made Braised Tuscan Pork Chops lately. I usually make the recipe with just 2 chops without cutting back on the veggies. It goes well with Zoodles too.",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " I have never ever shared a steak. I don't even know if I could. I don't ever want to share a steak. If it was an end of world crisis, I would still not share my steak! I will share the pork chops & chicken. You did a good job shopping. The quality looks nice.",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "gpt",
"value": " I share steak ever since I started reverse searing them. To reverse sear a steak properly, you need a steak that is at least an inch and a half thick. That means that a steak is really quite a lot of meat. I would rather reverse sear my steak and share it than have two thinner steaks.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tI share steak ever since I started reverse searing them. To reverse sear a steak properly, you need a steak that is at least an inch and a half thick. That means that a steak is really quite a lot of meat. I would rather reverse sear my steak and share it than have two thinner steaks.\n\t\t\n\n\nI'm not reverse my decision. No way am I sharing my steak! Maybe if it's two thinner steaks ... I might!",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "gpt",
"value": " How big a steak will you keep all to yourself? 16 ounces? 24 ounces? ...",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " the package of four was 3.95 lbs /1792g - essentially 16 ounces/454g per steak - which for two old geezers is simply too much for one.\nbesides, it works out well for us as I prefer rare-to-medium and DW prefers medium. so I sear for crust&color, finish in oven . . . half way thru I cut the steak in half, then slice one half, thickness wise, in half - they both finish cooking at the same time....",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "gpt",
"value": " dcSaute said:\n\n\n\n\t\t\tthe package of four was 3.95 lbs /1792g - essentially 16 ounces/454g per steak - which for two old geezers is simply too much for one.\nbesides, it works out well for us as I prefer rare-to-medium and DW prefers medium. so I sear for crust&color, finish in oven . . . half way thru I cut the steak in half, then slice one half, thickness wise, in half - they both finish cooking at the same time....\n\t\t\n\n\nI'm going to give your cooking method a whirl.",
"loss": true,
"prefix": "cookiecrafter:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Washing grapes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " do you just rinse your grapes or wash each one which would be a big hassle.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Just rinse.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " Rinsing under a fairly strong stream of water should suffice.",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "gpt",
"value": " Just give them a good rinse. If anyone of them seem dirty, rub it off while rinsing. Or, you could give the a quick soak in a bowl of clean water and if you really wanted to, rinse them after that. \n\nIf you were going to wash them, would you wash each grape individually while it is still on the stem?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " We consider them road trip food. They refresh nicely after washing under cold water. The red grapes tend to be sticky on the store counter. The green varity are dusty. Just wash them all.",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "gpt",
"value": " cookiecrafter said:\n\n\n\n\t\t\tWe consider them road trip food. They refresh nicely after washing under cold water. The red grapes tend to be sticky on the store counter. The green varity are dusty. Just wash them all.\n\t\t\n\n\nWould you please describe what you mean by \"wash\".",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " i only wash mushrooms which have visible dirt.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tWould you please describe what you mean by \"wash\".\n\t\t\n\n\nI switch the faucet to spray. Hold by stem upside down. Spray and lay on paper toweling till dry.",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "human",
"value": " HeyItsSara said:\n\n\n\n\t\t\ti only wash mushrooms which have visible dirt.\n\t\t\n\n\nHow did we manage to jump from grapes to mushrooms?",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " I often wonder just how dirty are grapes? People often nibble a few at the grocery store and are alive and well at the checkout. I wonder how much a grape or two weighs.",
"loss": true,
"prefix": "cookiecrafter:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cooking \"aloo-matar\". Potato and hard lentils indian style?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I'm Indian and wondering how to cook it. I've never cooked them before. Do I cook it like soft lentils? I cook soft lentils like this way.\n\n1) 1:5 lentil to water ratio (after being soaked for some time).\n2) Put it in pressure cooker, add salt and wait for 3 whistles.\n\nWhat else do I need to do for hard lentils. I'm cooking \"matar\" here. I'm a beginner cook and I don't want online hi-fi receipes.",
"loss": false,
"prefix": "pressurecooker:"
},
{
"from": "gpt",
"value": " Which of the lentils are you using? 5:1 water to lentils ration will give you a very thin soup like mix. The cubes of potatoes can be added after the initial cooking of the lentils, and either cooked under pressure for a short time, or simmered, until done, which is maybe 10-15 minutes. I'm not sure what seasonings you add to this - it varies, by region, and it is also cooked much dryer, in some cases.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " Aloo Matar Recipe-\n\nIngredients\n\n- 2 tablespoons vegetable or canola oil\n- 1 teaspoon cumin seeds\n- 1 teaspoon mustard seeds\n- 2 teaspoons ginger-garlic paste\n- 1 teaspoon turmeric\n- 1 teaspoon ground coriander\n- 1 teaspoon garam masala\n- 1 large onion, chopped\n- 2 large potatoes, peeled and cubed\n- 2 cups green peas, fresh or frozen\n- 1 can (14.5 ounces) diced tomatoes\n- Salt and pepper to taste\n- Chopped fresh cilantro for garnish\n\nInstructions\n\n1. Heat the oil in a large skillet over medium-high heat.\n\n2. Add the cumin and mustard seeds and cook for 1 minute, stirring constantly.\n\n3. Add the ginger-garlic paste, turmeric, coriander, and garam masala and stir for 1 minute.\n\n4. Add the onion and potatoes and cook for 5 minutes, stirring occasionally.\n\n5. Add the green peas, tomatoes, salt, and pepper and cook for 10 to 15 minutes, stirring occasionally, until the potatoes are tender.\n\n6. Garnish with chopped cilantro and serve.",
"loss": true,
"prefix": "Vai101:"
},
{
"from": "gpt",
"value": " I followed this and it went decent.",
"loss": true,
"prefix": "pressurecooker:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Best frozen pizza",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " out of the dozens of frozen pizzas which one is your favorite",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " DiGornios by far. There is enough sauce on, but not too much, the toppings are well distributed, and best of all, the crust is crisp but not tough.",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "human",
"value": " I found a cauliflower crust pizza full of toppings at Walmart couple months ago. Was it Great Value? I forget. Good to eat pizza without the big carb zing from the crust!",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "gpt",
"value": " After tasting many commercial frozen pizzas, Freschetta is by far the best. Their thin crust is stellar, not doughy, and the sauce is not overdone nor not sugary sweet. All the toppings are done well and not too much. That's all we'll have in our house. Just sayin'!",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "human",
"value": " Cape Cod Pizza by a mile. But I think its only sold in New England.\n\nCant stand any other frozen pizza.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Marlingardener said:\n\n\n\n\t\t\tDiGornios by far. There is enough sauce on, but not too much, the toppings are well distributed, and best of all, the crust is crisp but not tough.\n\t\t\n\n\nI second DiGornios. I really like the croissant crust style for something different. The crust is really light and flaky.",
"loss": true,
"prefix": "Ksm:"
},
{
"from": "human",
"value": " Signature SELECT, which is the house brand at Albertson/Vons. I also like the First Street, which is the house brand for Fart & Spinal (Smart & Final, your smaller faster warehouse store).",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Years ago, Costco sold some small,\n individual pizzas that were quite good. We have tried a couple of others that were horrible, so we don't usually even bother trying out frozen pizza. We have found a private label brand of frozen pizza that is okay. It isn't something we look forward to, but we have a few in the freezer for emergencies.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " This is my first post in these forums and probably in any cooking forum but in technical forums when someone asks about the best anything I say that what is best for someone else might be worst for you and what might be worst for someone else might be best for you.\n\nSome people prefer thin crust and some people prefer thick crust (me). Some people don't need much tomato sauce and some people need a lot (me).\n\nSomeone said they like the Freschetta Thin Crust Pizza. Our local grocery store has Freschetta Natural Rising Pizza. I like the Natural Rising version.",
"loss": true,
"prefix": "Sam Hobbs:"
},
{
"from": "gpt",
"value": " My favorite right now is the Freschetta thin crust veggie. Lots of toppings and the crust is nice and crunchy.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " I don't have the answer you might be hoping to get. Once you start making your own, at home, it is really, really difficult to eat frozen. That said, folks around here love the Winco (Employee owned chain) Brand frozen pizza. I've never tried it, so can't say yeah or nay.",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " GinnyPNW said:\n\n\n\n\t\t\tI don't have the answer you might be hoping to get. Once you start making your own, at home, it is really, really difficult to eat frozen. That said, folks around here love the Winco (Employee owned chain) Brand frozen pizza. I've never tried it, so can't say yeah or nay.\n\t\t\n\n\nI agree that homemade pizzas are better than frozen. In fact, I'm making a homemade pizza tonight. But I still like the frozen ones once in a while.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " Linda0818 said:\n\n\n\n\t\t\tI agree that homemade pizzas are better than frozen. In fact, I'm making a homemade pizza tonight. But I still like the frozen ones once in a while.\n\t\t\n\n\nGood deal & happy for you. Really! I cannot. I'm also a bit of a coffee \"snob,\" if you will? Since we started making coffee from whole bean, here at home, I can longer order coffee at a coffee or other restaurant.",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " GinnyPNW said:\n\n\n\n\t\t\tGood deal & happy for you. Really! I cannot. I'm also a bit of a coffee \"snob,\" if you will? Since we started making coffee from whole bean, here at home, I can longer order coffee at a coffee or other restaurant. \n\n\n\nI'm not too much of a coffee snob. I love my coffees, but I like the flavored ones. I buy a lot of coffee from Two Rivers and love their assortment of flavors. I buy the coffee pods, so I've never ground my own. But I love cinnamon flavored coffee and, one of my new favorites, peanut butter cookie.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " My favorite for the moment is Banza Chickpea Pizza",
"loss": true,
"prefix": "melayong:"
},
{
"from": "gpt",
"value": " The title of this thread should probably be renamed to \"Favorite Frozen Pizza\" because like someone mentioned above, there are so many variables. \n\nFor me personally, I like the CPK frozen pizza because I like the non-traditional flavors. If I'm going for a traditional pizza, i.e. pepperoni, I'd rather not eat a frozen version because it just won't be the same as freshly baked from your local pizza joint.",
"loss": true,
"prefix": "IC 2.0:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Freezing BBQ Sauce",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I ordered something a few weeks ago which came with way more BBQ sauce than I can/ will use. I dont want to throw it away so I was wondering if its can be frozen/ thawed successfully without affecting taste and consistency? Unless there is a hard no, Ill probably give it a go anyway, as I have no plans on using it in the near future.",
"loss": false,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Many freezer products with bbq sauce so I'm guessing freezing is okay.",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "human",
"value": " I don’t know but it’s something that I would freeze.\n\nThe texture of some commercial products might change if they contain some sort of starch thickener.\n\nIt doesn’t cost anything to experiment, go for it!",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " yep, I agree. I freeze all sorts of stuff. 90% work, the last 10% may not be perfect but is usually at least edible in an emergency.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I pretty much freeze anything ... Ill let you know how the canned bamboo shoots come out ....",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " I freeze BBQ sauce all the time, both homemade and commercial. I've never had a problem with taste or consistency. \nAunt Bea, I didn't know about that starch thickener possibility in commercial sauce. You are a font of information!",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "human",
"value": " Into the freezer its goes. Thanks guys and gals!",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " BBQ sauce will less a really long time, way pass the date on the bottle.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "human",
"value": " Have you heard of freeze-drying? Freezing can draw water out of some things. You probably know that. Like bread. My guess is that a liquid like BBQ sauce would not be a problem.\n\nThe important thing is to be careful with glass. Glass can burst. Definitely do not fill any container all the way, leave room for expansion.",
"loss": true,
"prefix": "Sam Hobbs:"
},
{
"from": "gpt",
"value": " Hello Sam, welcome to DC. \nBy freeze-drying are you referring to freezer burn? or commercial freeze-dried. There is a difference. \nAbsolutely right about the glass cracking if it can't hold the contents while the expand. \nLarry, I think even plastic containers have their limit. Hope there is enough head-room.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tHello Sam, welcome to DC. \nBy freeze-drying are you referring to freezer burn? or commercial freeze-dried. There is a difference.\nAbsolutely right about the glass cracking if it can't hold the contents while the expand.\nLarry, I think even plastic containers have their limit. Hope there is enough head-room.\n\t\t\n\n\nI am far from an expert, but I really doubt I meant freezer burn. When I search for articles on each of them or \"freeze-drying versus freezer burn\" it is difficult to understand what the differences are.",
"loss": true,
"prefix": "Sam Hobbs:"
},
{
"from": "gpt",
"value": " Update, I did freeze it ( in the plastic container it came in) and have since defrosted it and used it. It was fine. No taste or consistency changes. Thanks for everyones input.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " That's great Larry, happy it worked for you. No separating of ingredients in sauce?\n\nHey Sam, I looked up freeze drying at home. Which I did not know could be done (at home). Very interesting. I rather think the draw back, or at least it would be for me, is that the intention of most of my frozen food is to use it within 3 months or so. For 'freeze drying' the intention is a lot longer and takes about 2 to 3 weeks drying in the freezer before packaging. Plus more stuff to do.\nFreezer burn, on the other hand, IMHO, is when just the moisture of the outside edges of something, most often meat, has evaporated. In my experience that dried portion often takes on unwanted flavours, from somewhere LOL. Still OK to eat but not necessarily nice.\nSo Thanks Sam, would never have guessed one could do that at home.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cornmeal quality",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I did a little research and then tried making corn bread myself from scratch but modifying the recipe my way. The main difference is that I wanted to use only corn meal, no flour and no sugar. I assumed that the corn would provide enough sweetness. I am not sure what I used for corn meal but probably Albers.\n\nIt turned out tasteless. Very disappointing. I want to get the assumption resolved that good corn would provide enough sweetness. If I buy a good corn meal then would my corn bread taste like corn?\n\nI found an article saying that Bob’s Red Mill makes good corn meal. Does that sound good?",
"loss": false,
"prefix": "Sam Hobbs:"
},
{
"from": "gpt",
"value": " I should mention that I have had plain corn that does not taste like corn. Poor-quality fruits and vegetables can be frustrating. I sure hope they are not using all the good-quality corn to power machinery.",
"loss": true,
"prefix": "Sam Hobbs:"
},
{
"from": "human",
"value": " I was unaware that people in California eat cornbread.",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "gpt",
"value": " oh, oh, @cookiecrafter that is quite funny.\n@Sam Hobbs I agree a good quality corn will produce a good quality corn meal or flour. \nIdeally, if you have a mill and fresh dried corn, you could mill your own.\nI ordered some corn meal from Azure Standard. It smelled so good, so fresh, so corny. It's delicious—nothing like what I've previously bought from the grocery store.\nI admit Bob's Mill products are high quality and I'm all for them. I haven't tried their corn masa, or flour, or medium or course grind.\nFreshness does make a difference. The corn meal that I bought, after 6 months started to lose some of its fragrance and probably some of its taste.",
"loss": true,
"prefix": "blissful:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Kitchen rant",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " It snowed last night and I got a LOT sleep waking up full of purpose and creative energy. 1st up on the \"let's do it today\" list was to make apple cupcakes with brown sugar whipped icing. These will be awesome later on after I've worked my way down the long list. I have a few aging apples and it's a great day for cupcakes. I measured and prepped and hand ground the cardamom and found the cupcake tins and liners (this took some doing as I don't make cupcakes often).\n\nJust before assembly I flipped the oven on to preheat and then padded to the back of the house to put on socks and shoes. Sun pours in the icy windows, tunes are spinning on the stereo, wonderful happy Saturday morning! All good.\n\nSMOKE! Loud ALARM.\n\nThere is something boiling on the floor of the oven and smoke billowing out into the kitchen. It appears to be lamb fat and some sort of tomato based sauce, polymerizing in the 350 degree oven. I cannot bake delicate apple cupcakes in that oven and cannot clean it until it cools down a bit. FULL STOP. \n\nRanty bit:\n\nIf you make a mess - clean it up\nIf you use up the last of xyz tell someone or put it on a grocery list or replace it.\nDo not leave gross stuff in the kitchen sink - rinse it out.\n\nHeavy sigh....",
"loss": false,
"prefix": "Janet H:"
},
{
"from": "gpt",
"value": " Oh no. How aggravating and disappointing. I hope the rest of your day goes better. Hugs.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " I hate when that happens.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " So - I've calmed down. I wiped out the worst of the goo and baked the cupcakes (apple, walnut with molasses & bourbon butter cream). Also a notably passive aggressive note...",
"loss": true,
"prefix": "Janet H:"
},
{
"from": "human",
"value": " Oh WoW! if that's what you bake when you're aggravated... I'll pm you my address!\n\nAnd that reminds me, once over a cardparty dinner, a cherry filled pie (or something) was baked in my oven. I was not told it had overflowed, my gas oven had a false floor. I never saw it until next time I turned it on. What a stink and what a mess. \nNeedless to say I was plenty miffed at the girls for not telling me!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Those look great!!\nNice rebound turning a negative experience into a positive.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " I would be furious.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " hey I have a huge kitchen and decorate very well but I am facing a problem now\ncan somebody tell me how to remove a kitchen soffit?",
"loss": true,
"prefix": "oniso:"
},
{
"from": "human",
"value": " First you'll have to hope there are no pipes or major wires inside the soffit, as often soffits are used to hide such things. \nIt is probably wooden frame, covered either with gyprock, or plywood. Depending on the age of the house it could also be lathe and plaster. \n\nRemove it like any other constructed part of the house. Break a hole thru with hammer or crowbar and have at it! Just pulling chunks at a time off. \nI have NOT watched this video but it might give you some ideas. removing a soffit",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Thanks to guide me on how to remove a kitchen soffit.",
"loss": true,
"prefix": "oniso:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Need help cooking dinner! lol",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I honestly just don't cook for anyone anymore, and I've forgotten pretty much how I ever did recipes that I used for years. I'm having my two daughters and granddaughter for supper later today, and I bought an inside blade steak boneless to do the way I used to do it. The problem is, I'm forgetting just how long it should be simmered for. I have no taste for meat myself and rarely eat it, but I know I used to brown this good with some onion slices and then put cream of mushroom soup on it and simmer it for ?? does 3/4 of an hour sound right? or maybe it was an hour and a half. HELP! I'm going to also put some carrots and potatoes in the over to roast just seasoned so any suggestions as to temperature and timing would be good. Oh, and maybe I asking you guys everything except COULD YOU COME AND COOK DINNER FOR THEM? LOL \nI truly should try to cook more often, but I live alone and I'm going into my 80th year...so many years of cooking and now it's time to relax. \nThanks, everyone.\nI always know I can count on this forum.\nDolly/Jovin",
"loss": false,
"prefix": "Jovin:"
},
{
"from": "gpt",
"value": " Should be at least 2+ hours at a low temp 300 or 325 is fine. Don't think I've ever done one with a cream soup although it sounds delish! I used to use just a beef broth, either box or with water and bouillon. \n\nI added carrots and onions, then would do separately the potatoes. This way if it needs to sit around for a while potatoes didn't go mush. Or better still, get one of the kids to mash the potaoes up for you. Love with the gravy!\n\nEnjoy! Let us know how it turns out.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tShould be at least 2+ hours at a low temp 300 or 325 is fine. Don't think I've ever done one with a cream soup although it sounds delish! I used to use just a beef broth, either box or with water and bouillon.\n\nI added carrots and onions, then would do separately the potatoes. This way if it needs to sit around for a while potatoes didn't go mush. Or better still, get one of the kids to mash the potaoes up for you. Love with the gravy!\n\nEnjoy! Let us know how it turns out.\n\t\t\n\n\nThank you!",
"loss": true,
"prefix": "Jovin:"
},
{
"from": "gpt",
"value": " CHange of plans...family situation...they're not coming tonight... Thanks anyway, everyone.",
"loss": true,
"prefix": "Jovin:"
},
{
"from": "human",
"value": " Oh dear, what a shame. Hope everything goes OK for them. \n\nThrow the meat in the freezer.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tOh dear, what a shame. Hope everything goes OK for them.\n\nThrow the meat in the freezer.\n\t\t\n\n\nYes, thanks. It's just another darned family situation that made it impossible for them to come. You get used to them after awhile. Thanks.",
"loss": true,
"prefix": "Jovin:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What is the first restaurant you will go to?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Anybody missing eating out? When you are allowed to go to a sit down place, where will it be and what are you probably going to order?",
"loss": false,
"prefix": "Rocklobster:"
},
{
"from": "gpt",
"value": " For us it would either be the Chinese or Indian Restaurant we frequent.\nHot and Sour Soup, Vegetable Pan Fired Noodles, Spring roll.\nThe Indian place has a buffet with 5 or 6 vegetarian options which differ each day.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " My choice would likely be Hy's steak house in Vancouver - and I'll have a med.-rare rib-eye - but only if they have arranged suitable distancing of their table layouts.",
"loss": true,
"prefix": "Recipes Make Magic:"
},
{
"from": "gpt",
"value": " We don't eat out much locally so there isn't one here that we would go to first over any other. But the one we can't wait to go to is Food for Thought in Williamsburg, VA., and that requires an overnight trip.",
"loss": true,
"prefix": "DaveSoMD:"
},
{
"from": "human",
"value": " Our first stop will be Doe's Eat Place to split a 1 and 1/2lb bone in rib eye.. Next will be Nonna's Italian Cafe for any number of great dishes..\n\nAs an aside, I let Jeannie know that I will not be cooking that first week.. \n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "gpt",
"value": " I never go out, or order out, but that Mexican restaurant in town here would be the one that I'd go to. I always make my own Mexican (and everything, for that matter!), but I buy a lot of my ingredients in the grocery in the front of the place, and the owner is the one that I give my excess epazote to, when I trim it several times a year. They make authentic Mexican - years ago the Mexican restaurants in this area were what I termed \"glorified Taco Bells\", but they've come a long way since then!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " Probably Mickey Ds, or Burger King. I have been eating canned sardines and dolmas for lunch for the last few weeks. It gets old, though still yummy.\n\nI miss my quick drive through breakfast on the way to the jobsite.\n\nWe have only done takeout once from the local Mexican place.",
"loss": true,
"prefix": "Vinylhanger:"
},
{
"from": "gpt",
"value": " Probably our favorite Mexican place. It's a bit of a drive, too far for takeout though, but it's worth it!",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " DaveSoMD said:\n\n\n\n\t\t\tWe don't eat out much locally so there isn't one here that we would go to first over any other. But the one we can't wait to go to is Food for Thought in Williamsburg, VA., and that requires an overnight trip.\n\t\t\n\n\n\nThat is a good place! Always very busy. It's about 30 mins from where I live. It took us 3 tries before we got in! Every time we tried the wait was at least an hour and DH won't wait that long to eat any where. We finally made it and the food was fabulous!\n\nOur first stop out will probably be Texas Roadhouse. We don't do steaks at home much since we no longer have a grill so those are always a treat. We also like a new Mexican place in town locally owned. I hope they will still be around when this is over since they were only open 2 months before the shut down.",
"loss": true,
"prefix": "jabbur:"
},
{
"from": "gpt",
"value": " That's going to depend on which restos are still in business and if they are doing the social distancing well. Heck, we may just wait until there's a vaccine and have delivery from some of the places that are temporarily closed.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Our restaurant list is very short - there are only three or four we like, and one is always just carry out for us anyway. I think we'll head up to our favorite Irish pub, O'Connor's, when this is all over. As a plus, their tables and booths have always been well-spaced. Only the bar is tight quarters.\n\n\n\n\n\nDaveSoMD said:\n\n\n\n\t\t\tWe don't eat out much locally so there isn't one here that we would go to first over any other. But the one we can't wait to go to is Food for Thought in Williamsburg, VA., and that requires an overnight trip.\n\t\t\n\n\nWe love that place! We found it on a trip through Williamsburg and can't wait until we can route our way through there again.",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "gpt",
"value": " jabbur said:\n\n\n\n\t\t\tThat is a good place! Always very busy. It's about 30 mins from where I live. It took us 3 tries before we got in! Every time we tried the wait was at least an hour and DH won't wait that long to eat any where. We finally made it and the food was fabulous!\n\nOur first stop out will probably be Texas Roadhouse. We don't do steaks at home much since we no longer have a grill so those are always a treat. We also like a new Mexican place in town locally owned. I hope they will still be around when this is over since they were only open 2 months before the shut down.\n\t\t\n\n\nYes they are always very busy. Summer weekends are the longest wait time. Next time you go call ahead for waitlist seating. It isn't a reservation but it does shorten the wait time some.",
"loss": true,
"prefix": "DaveSoMD:"
},
{
"from": "human",
"value": " Salvatore's Italian Restaurant here in Ohio. It's owned by an actual Italian-American guy who was born in Italy. His beautiful niece works there too. Nice family, great food. I miss their delicious rolls and bread.",
"loss": true,
"prefix": "jd_1138:"
},
{
"from": "gpt",
"value": " Cooking Goddess said:\n\n\n\n\t\t\tWe love that place! We found it on a trip through Williamsburg and can't wait until we can route our way through there again.\n\t\t\n\n\n\nSame for us. We found it back in 2012 on our first trip to Williamsburg. The ad in the magazine looked interesting and I loved the name. \n\nThey are currently doing take out and curbside orders. [emoji106]",
"loss": true,
"prefix": "DaveSoMD:"
},
{
"from": "human",
"value": " I'm really hoping our favorite local seafood restaurant survives. We love the tempura shrimp tacos and crab dip.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " Deacon's Family Restaurant, locally owned by a sweet girl! I'm having liver and onions and the best salad bar in the state.\n\nOf course, Mom and Dad will have to go with, so it will be a good time. Dad likes the liver and onions, too!",
"loss": true,
"prefix": "PrincessFiona60:"
},
{
"from": "human",
"value": " To be honest, even if they opened everything up tomorrow, it will still be a while before I go to any restaurant. But my son and I have two places we're going to go to. The first place, Olive Garden. I know a lot of people don't like the place, but we do and I'm gonna go pig out on lots of stuff, including the salad. I could go to Olive Garden for the salad alone. \n\nOur next place will be Hofbrauhaus. It's a German restaurant that has the most amazing food. I'm part German (other part Dutch) and grew up on the authentic foods this restaurant serves. \n\nA 3rd choice will be Ding Ho, our favorite Chinese place.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " More than likely it will be one of our breakfast stops. For dinner, as Karen mentioned, Casa Maya for Mexican. Karen's BD is Cinco de Mayo, but I doubt they will be open for sit down service by then.",
"loss": true,
"prefix": "CraigC:"
},
{
"from": "human",
"value": " We should have been in Honolulu Hawaii by the time they \"open things up\" and there's 2 places that I am soooooooooooo missing:\n\n\n\n\nGenki Sushi\nfor ALL of the goodies there!\n\nand\n\n\n\nYoung's Fish Market\nfor Hawaiian Food! \n\n\n*sniff*\nThis won't happen probably for another year or more... you're gonna wait until the Airlines get it all figured out.",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "gpt",
"value": " A favorite neighborhood Chinese place had a fire a year ago, and they were almost re-built and ready to open when all that came to a halt. We've been missing them a long time. \n\nWe like to go out for breakfast more than other meals. So I expect breakfast will be one of our first go-to places. As opposed to to-go meals.\n\nI like Ross's way of thinking",
"loss": true,
"prefix": "Whiskadoodle:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Turkish eggs recipe",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " This Turkish eggs recipe was an unexpected treat for me. I feel like I've seen and done everything at my age, so you can hardly comprehend my shock at tracking down a better approach to plan eggs. I couldn't have ever remembered to coordinate yogurt with poached eggs and zesty red pepper spread, yet it very well may be my new most loved breakfast. Broiled eggs additionally work in this, in any case you like them. Present with toasted dry bread for plunging.\n\nFixings\nYogurt Spread:\n\n1 cup Greek yogurt, at room temperature\n\n1 clove garlic\n\n½ teaspoon newly ground dark pepper\n\n¼ teaspoon salt, or to taste (Discretionary)\n\n1 squeeze cayenne pepper\n\n2 ½ tablespoons finely slashed new dill, or to taste\n\nAleppo Spread:\n\n½ stick unsalted margarine\n\n1 tablespoon Aleppo bean stew pieces\n\n½ teaspoon smoked paprika\n\n¼ teaspoon ground cumin\n\nParsley and Jalapeño Oil (discretionary):\n\n1 tablespoon cleaved new parsley\n\n1 tablespoon diced jalapeno pepper\n\n2 tablespoons olive oil (Discretionary)\n\n1 squeeze salt (Discretionary)\n\nPoached Eggs:\n\n1 tablespoon white vinegar, or depending on the situation\n\n4 enormous eggs\n\n1 squeeze ocean salt",
"loss": false,
"prefix": "alco:"
},
{
"from": "gpt",
"value": " Hi and welcome to Discuss Cooking ☺ \n\nI made this for the first time last summer and fell in love ? It's called Çılbır. So good.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " GotGarlic said:\n\n\n\n\t\t\tHi and welcome to Discuss Cooking ☺\n\nI made this for the first time last summer and fell in love ? It's called Çılbır. So good.\n\t\t\n\n\nDoes one eat the eggs with the yogourt spread and the Aleppo spread on the side?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " It sounds like something I would like.\nBut what are aleppo bean stew pieces? My first thought would be left over stew",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tDoes one eat the eggs with the yogourt spread and the Aleppo spread on the side?\n\t\t\n\n\nThe yogurt goes on the plate with the eggs on top and the Aleppo butter (it's just melted butter, Aleppo pepper and salt in the recipe I have) drizzled on top of that.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " It sounds great! I love eggs!\n\nAlso, welcome to DC!",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " Here's the pic of this recipe that I posted in the \"Never have I ever made...\" thread. I use labneh instead of yogurt because I like the tanginess.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " Scrumptious looking GG! I like aleppo, might try putting some butter with it to have with other things.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " alco said:\n\n\n\n\t\t\tThis Turkish eggs recipe was an unexpected treat for me. I feel like I've seen and done everything at my age, so you can hardly comprehend my shock at tracking down a better approach to plan eggs. I couldn't have ever remembered to coordinate yogurt with poached eggs and zesty red pepper spread, yet it very well may be my new most loved breakfast. Broiled eggs additionally work in this, in any case you like them. Present with toasted dry bread for plunging.\n\nFixings\nYogurt Spread:\n\n1 cup Greek yogurt, at room temperature\n\n1 clove garlic\n\n½ teaspoon newly ground dark pepper\n\n¼ teaspoon salt, or to taste (Discretionary)\n\n1 squeeze cayenne pepper\n\n2 ½ tablespoons finely slashed new dill, or to taste\n\nAleppo Spread:\n\n½ stick unsalted margarine\n\n1 tablespoon Aleppo bean stew pieces\n\n½ teaspoon smoked paprika\n\n¼ teaspoon ground cumin\n\nParsley and Jalapeño Oil (discretionary):\n\n1 tablespoon cleaved new parsley\n\n1 tablespoon diced jalapeno pepper\n\n2 tablespoons olive oil (Discretionary)\n\n1 squeeze salt (Discretionary)\n\nPoached Eggs:\n\n1 tablespoon white vinegar, or depending on the situation\n\n4 enormous eggs\n\n1 squeeze ocean salt\n\t\t\n\n\nOutstanding. I'm unfamiliar with this recipe but it looks fantastic. Thanks.",
"loss": true,
"prefix": "fmw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Foolproof boiled eggs for idiots",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I must be more incompetent in the kitchen than I thought. I have read dozens of recommendations, but I still cannot get boiled eggs right.\n\nI have an Oster steamer that I mostly use for stuff like brocolli, artichokes, and corn on the cob. It has a rack for up to 8 eggs, but the results are inconsistent and depend on the number of eggs, the size of the eggs (large, extra large, jumbo), and whether they are fresh from the frig or at room temp. I like it because it uses a timer. It doesn't completely use up the water so the bottom of the unit is easier to clean.\n\nI bought a special egg steamer, but it has no timer. It goes until the water is gone and the cup for measuring the water is very difficult to read and the difference between the lines for soft and hard are about a mm apart. And the bnopttpom of the steamer is impossible to clean even with vinegar.\n\nI've tried several ways to use boiling water, but a few of the eggs tend to explode.\n\nI even set up a spreadsheet to track the weight of the eggs, the temperature, and the time. If I do it exactly right, the results are pretty good. But it's a lot of work.\n\nPiercing the fat end helps with the peeling.\n\nWe were just on vacation. I didn't have any of my steamers, but the rental house had a cookbook with instructions for \"steaming\" in a pot on the stove. It said to put the eggs in the pot and add water so that 2/3 of the eggs are out of the water. Cover and turn the stove on high. Set a timer for something like 7 minutes. Then add cold water. They turned out pretty good. None cracked and they were fairly easy to peel. I didn't write down the details, as I should have.\n\nIs there a way that is relatively independent of the number of eggs, the size, and the initial temperature and that allows me to control the doneness and they peel easily?\n\nThanks",
"loss": false,
"prefix": "Jennifer Murphy:"
},
{
"from": "gpt",
"value": " It seems everyone has \"The Best\" way to make HB eggs. It also seems to me that I've tried them all. I found the linked recipe and it gives me the absolute best results I've ever had! The cooked eggs are the easiest to peel 100% of the time. I recommend you give it a try. \n\n\nhttps://www.seriouseats.com/perfect-boiled-eggs-recipe",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tIt seems everyone has \"The Best\" way to make HB eggs. It also seems to me that I've tried them all. I found the linked recipe and it gives me the absolute best results I've ever had! The cooked eggs are the easiest to peel 100% of the time. I recommend you give it a try. \n\n\nhttps://www.seriouseats.com/perfect-boiled-eggs-recipe\n\n\n\n\nI'm going to give that a try again. I used their steamed eggs recipe and was delighted the first time. It hasn't worked as well since then. I will give this one another try. I used to do something similar, but not exactly the same.\n\nI'm beginning to have my doubts that any method is the best one all the time.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I use an egg cooker. I like gadgets. Most of the time it works perfectly. Sometimes one of the eggs cracks. I always remove the eggs to a bowl filled with ice cubes and then add cold water. I leave them for 20 minutes. By the end of 20 minutes, I can't tell which egg cracked. At that point, I either peel them (easy, peasy) or I dry them off and put them in the fridge. Works for me, YMMV.",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tIt seems everyone has \"The Best\" way to make HB eggs. It also seems to me that I've tried them all. I found the linked recipe and it gives me the absolute best results I've ever had! The cooked eggs are the easiest to peel 100% of the time. I recommend you give it a try. \n\n\nhttps://www.seriouseats.com/perfect-boiled-eggs-recipe\n\n\n\n\nI use a similar method I learned from Cooks Illustrated and James Peterson's \"Kitchen Simple\". I use only about two fingerwoths of water. The idea being to recover boiling temp as soon as you put the eggs in. The eggs do not need to be fully submerged in water. Also you never take the eggs out of the fridge in advance. The eggs are used straight out of the fridge. This is to ensure uniformity of the process. I have had very consistent results. Both with runny yolks and hard boiled eggs. 10-11 min gives me hard yolk, 6 min gives me very slightly runny, and 4 min gives me an almost poached style egg or what some call soft boiled egg. \nThere is a very good video of this method on YouTube by chef John Politte. He cooks soft boiled eggs but if you desire hard boiled eggs you could just cook for 10-11 min instead. The way Chef cracks the eggs is something I am stuill working on. LOL.\n\nGood Luck.",
"loss": true,
"prefix": "chessplayer:"
},
{
"from": "gpt",
"value": " I just use my Instant Pot. Never a failure. Perfectly cooked and way too easy to peel. I can cook as many as 14 eggs at a time with the rack I have.",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "human",
"value": " I put my eggs in a pot of water, bring it to a full boil and then shut the heat off and let it set 10 to 15 then drain and run cold water in pot. Never have any problems",
"loss": true,
"prefix": "letscook:"
},
{
"from": "gpt",
"value": " I don't do that. \n\nI find older eggs are easier to peel. Also, after cooking, let them cool enough to jiggle them in the pot (bumper cars).\n\nSome people add a ton of salt to the pot and swear by that. Others add baking soda.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " Science is my tool. Eggs begin to set at 150 'F., far below the boiling temperature of water . I can cook 1 egg, or 2 dozen withaout any cracked shells (good at Easster time). Gently place eggs int o suitablee size pot. Cover wth water to an inch above eggs. Heat water until bubbles just start to form. Reduce heat to lowest setting. For hard, yet tender yolks, cook for 8 to 9 minutes. Gooey yolk (semi-soft) 6 to 7 minutes. Sòft yolk, 4 minutes. When cook time has elapsed, place pot in sink, and turn on the cold water. Let it run into the pan until the pan water is cold. Remove eggs, and use, or store.\n\nAll eggs co9k evenly because they are subbmersed comsplerely in the water. The shells don't crack because they aren't jostled around by boiling water. This method has worked for me for years.\n\nSeeeeya; Chief Longwind Of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " When steaming eggs, many sites recommend piercing the fat end. Is this recommended for boiling?",
"loss": true,
"prefix": "Jennifer Murphy:"
},
{
"from": "human",
"value": " Jennifer Murphy said:\n\n\n\n\t\t\tWhen steaming eggs, many sites recommend piercing the fat end. Is this recommended for boiling?\n\t\t\n\n\n\n\nIt depends on the method you use. Some tell you to pierce the fat end of the shell so never mention it. The method I posted, fro example, doesn't mention piercing.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tIt depends on the method you use. Some tell you to pierce the fat end of the shell so never mention it. The method I posted, fro example, doesn't mention piercing.\n\t\t\n\n\n\nYes, I know. I was asking what the experience of these here has been.",
"loss": true,
"prefix": "Jennifer Murphy:"
},
{
"from": "human",
"value": " The best hard-boiled eggs I have ever made I made in my Instant Pot. Set it for four minutes, let it sit for four minutes after that, open it up and put the eggs in an ice water bath. They practically peel themselves.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " GinnyPNW said:\n\n\n\n\t\t\tI use an egg cooker. I like gadgets. Most of the time it works perfectly. Sometimes one of the eggs cracks. I always remove the eggs to a bowl filled with ice cubes and then add cold water. I leave them for 20 minutes. By the end of 20 minutes, I can't tell which egg cracked. At that point, I either peel them (easy, peasy) or I dry them off and put them in the fridge. Works for me, YMMV.\n\t\t\n\n\n\nWhich egg cooker is it? Can you provide a link?",
"loss": true,
"prefix": "Jennifer Murphy:"
},
{
"from": "human",
"value": " Katie H said:\n\n\n\n\t\t\tI just use my Instant Pot. Never a failure. Perfectly cooked and way too easy to peel. I can cook as many as 14 eggs at a time with the rack I have.\n\t\t\n\n\n\nWhich Instant Pot is that? Can you provide a link?",
"loss": true,
"prefix": "Jennifer Murphy:"
},
{
"from": "gpt",
"value": " GotGarlic said:\n\n\n\n\t\t\tThe best hard-boiled eggs I have ever made I made in my Instant Pot. Set it for four minutes, let it sit for four minutes after that, open it up and put the eggs in an ice water bath. They practically peel themselves.\n\t\t\n\n\n\nWhich Instant Pot is that? Can you provide a link?",
"loss": true,
"prefix": "Jennifer Murphy:"
},
{
"from": "human",
"value": " Jennifer Murphy said:\n\n\n\n\t\t\tWhich Instant Pot is that? Can you provide a link?\n\t\t\n\n\nMine is at least four years old and not made anymore, but this one is similar. They all work the same, they just have slightly different interfaces and features. \n\nhttps://realsimplegood.com/our-honest-review-of-the-instant-pot-duo-6-quart/",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " I have an Instant Pot Ultra.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " After reading several methods, I settled on this:\n\nSetup\n\nPierce eggs in fat end\nWeigh the eggs\nWeigh the water (just cover eggs)\nPlace pan on stove\nInsert temperature probe\nSet target temperature\n\nCooking\n\nTurn on heat\nWhen target heat reached, turn off heat, cover\nStart cook timer\nFill bowl with ice\n\nCooling\n\nWhen cook timer goes off, add water to ice bath\nTransfer eggs to ice bath\nLet cool for 15-20 minutes\n\nIn my first trial, I had 6 eggs weighing 412 in 1,274g of water to a target temp of 200°.\n\nThey were slightly overcooked. Next time I'll try 11 minutes.\n\nThey peeled fairly easily.",
"loss": true,
"prefix": "Jennifer Murphy:"
},
{
"from": "gpt",
"value": " sorry - that's all a mega-crock.\n\npiercing the fat end does one thing: for eggs that have pr-existing damage/cracks, prevents them from spewing egg white into the water.\npiercing the fat end does not allow water to penetrate/separate/make peeling easier. not possible - see diagrams of egg membranes and construction.\n\nKenji-alt-lopez of fame did hundreds of experiments. his work shows the cooking pot material/construction, geometry and water volume of the pot affects how things peel.\nhe also reached the conclusion, his fourth or fifth on the topic...... btw, all conflicting and contradictory....\nthat an ice bath does not make any difference. \n\nmy personal decades of experience does not support that conclusion.\n\nput a pot on and bring the water to a boil. does not matter if it is five gallons of boiling water or one quart of boiling water.\nput the eggs into the boiling water for x minutes/seconds.\nwhen the boil time is up, remove the pot from the heat,drain, refill with cold water and a lot of ice.\n\nfor me, using eggs out of the fridge: \n\nsoft boiled - 4 minutes 45 seconds\nfor soft boiled, crack over buttered toast, or crack top for egg cup spooning/dipping.\n\nhard boiled - 12 minutes\n for hard boiled: after the minutes, drain the pot refill with cold water, add lots of ice - allow to cool\neasy peel, no green, works every blipping time.\n\nthis method eliminates all the myriad of \"uncontrolled variables\" implied in the kitchen lore of 'do this, then that, then wait' which simply does not work because not everyone has the same pot and uses the same volume of water.\nthis is especially true of the 'bring to a boil, turn off, then wait minutes\"",
"loss": true,
"prefix": "dcSaute:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What to do with chia seeds",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I don't know why I bought them years ago but don't know what to use them for",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " If they are whole they probably don't need to the sniff test, but sniff them anyways and if they smell like nothing and are not rancid, then use them. If they are ground they will go rancid faster, so sniff them.\n\nWe grind them in a coffee/nut grinder, mixed with ground flax seed, and put a tablespoon or two with our oatmeal or grain flakes. They have a nutty flavor and lots of omega 3's.\n\nAnother option, to use them whole, is to make a chia pudding. Generally, some kind of milk (plant based or dairy), cocoa, sweetener, vanilla, and chia seeds, let sit in the fridge overnight, and voila a chia pudding. We've had it twice, the chocolate was better than the vanilla flavors.\n\nA substitute for an egg: It’s simple – just 1 Tbsp chia seeds + 2.5 Tbsp water = a chia egg. But then what? So many uses! https://minimalistbaker.com/make-chia-egg/\n\nWhen I'm low on ground flax in baking, I'll use ground chia seeds.\n\nExcept for the pudding, I like them ground. After I grind them I keep most of it in the freezer and just a serving shaker for daily use.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " georgevan - dont know if chia are like flax but flax seed once ground need to be used quickly else it looses it's potency. I'm going to assume chia is the same. So either do as blissful - grind a bunch and freeze! Or grind just enough for a day or two.\n\nbut again, I don't know if they are like flax seed in that way.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I only use chia seeds whole - I've never thought of grinding them. Mixed with yoghurt and left to sit for a while to soften and thicken the yoghurt, or added to granola/muesli with soy \"milk\" and left overnight in the refrigerator.",
"loss": true,
"prefix": "Phaedra:"
},
{
"from": "human",
"value": " I also use them whole when I mix them with yogurt, almond milk, and rolled oats with flavorings for overnight oats. A large tablespoon or two regular tablespoons per a quart of my overnight oats and I have breakfast for days.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Kathleen said:\n\n\n\n\t\t\tI also use them whole when I mix them with yogurt, almond milk, and rolled oats with flavorings for overnight oats. A large tablespoon or two regular tablespoons per a quart of my overnight oats and I have breakfast for days.\n\t\t\n\n\nI've been encouraging mr bliss to give overnight oats a try. He could eat them cold or warm and no fuss in the morning. He makes oatmeal with raisins or blueberries in the microwave the same way now for 4 years straight. He only skips it when he has blueberry pancakes, or oat-fruit cookies. He never wavers. There are lots of interesting overnight oat recipes to try.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " @blissful There are so many options. Plus, sooo easy.....",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " I use whole chia, mostly, but also grind a few up at a time, and keep a jar in my spice drawer, and use that to thicken some things. I put a spoonful of them in yellow mustard, when I open a container, and pour out that vinegar, that has separated (I hate when that comes out onto my bread!) - the chia powder thickens this, and similar things, when mixed in. The whole ones I use mostly in smoothies - I first liquify whatever it is briefly in my Vitamix, then mix the seeds in, and let them gel, while doing some other things. About 5 minutes or so later, I totally lifuify the mix - the chia more or less disappears, then I add some ice, if making that kind.\n\nSomething similar I use it for is thickening gazpacho, and other cold soups. Keeps the soup from separating, which it is prone to do, even if bread is blended into it - the traditional thickener for gazpacho.",
"loss": true,
"prefix": "pepperhead212:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How to best make Pancakes|Fluffy Pancake Recipe",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " FLUFFY PANCAKE RECIPFLUFFY PANCAKE RECIPE\n\n\n\nIngredients\n\n1½ Cups | 190g Flour\n\n4 Teaspoons Baking Powder\n\nPinch of Salt\n\n2 Tablespoons Sugar (optional)\n\n1 Egg\n\n1¼ Cups | 310ml Milk\n\n¼ Cup | 60g Melted Butter + more for cooking\n\n½ Teaspoon Vanilla Essence\n\nInstructions\n\nIn a large bowl mix together the flour, baking powder and salt with a wooden spoon. Set to the side.\n\nIn a smaller bowl crack in the egg and pour in the milk.\n\nAdd the melted butter and vanilla essence to the egg and milk and use a fork to mix together until everything is well combined.\n\nMake a well in the dry ingredients and pour in the wet. Fold the batter together with a wooden spoon until there are no longer any large lumps.\n\nTo cook the pancakes heat a heavy based pan like cast iron over medium low heat. When the pan is hot add a small amount of butter and ⅓ cup of the pancakes batter.\n\nCook the pancake for 2-3 minutes each side. Repeat with remaining batter.\n\nServe the pancakes stacked high with butter and maple syrup. Enjoy.\n\nNotes\n\nYou can add other flavorings to the pancakes such as blueberries or chocolate chips. Add the extra ingredients at the same time as you combine the wet and dry ingredients.",
"loss": false,
"prefix": "samuel solomon:"
},
{
"from": "gpt",
"value": " View attachment 62107",
"loss": true,
"prefix": "samuel solomon:"
},
{
"from": "human",
"value": " Pancake Supper recipe for sure. I'm not at all picky about breakfast pancakes. I do enjoy fluffy pancakes for supper. I tend to serve supper pancakes with a well salted steak cooked well done. Adding a well grilled basket of cherry tomatoes is so sensational and just makes me want to eat outdoors with candle light and soft country music.",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "gpt",
"value": " You want fluffy, try separating the eggs, whip the whites, and fold them in at the very end.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " To make delicious puffy pancakes, you need to choose a good recipe. I tried different recipes on the Internet, but none gave perfect results. My grandmother makes the most incredible pancakes I have ever tasted. She shared her recipe with me.",
"loss": true,
"prefix": "MatteoGould:"
},
{
"from": "gpt",
"value": " samuel solomon said:\n\n\n\n\t\t\tFLUFFY PANCAKE RECIPFLUFFY PANCAKE RECIPE\n\n\n\nIngredients\n\n1½ Cups | 190g Flour\n\n4 Teaspoons Baking Powder\n\nPinch of Salt\n\n2 Tablespoons Sugar (optional)\n\n1 Egg\n\n1¼ Cups | 310ml Milk\n\n¼ Cup | 60g Melted Butter + more for cooking\n\n½ Teaspoon Vanilla Essence\n\nInstructions\n\nIn a large bowl mix together the flour, baking powder and salt with a wooden spoon. Set to the side.\n\nIn a smaller bowl crack in the egg and pour in the milk.\n\nAdd the melted butter and vanilla essence to the egg and milk and use a fork to mix together until everything is well combined.\n\nMake a well in the dry ingredients and pour in the wet. Fold the batter together with a wooden spoon until there are no longer any large lumps.\n\nTo cook the pancakes heat a heavy based pan like cast iron over medium low heat. When the pan is hot add a small amount of butter and ⅓ cup of the pancakes batter.\n\nCook the pancake for 2-3 minutes each side. Repeat with remaining batter.\n\nServe the pancakes stacked high with butter and maple syrup. Enjoy.\n\nNotes\n\nYou can add other flavorings to the pancakes such as blueberries or chocolate chips. Add the extra ingredients at the same time as you combine the wet and dry ingredients.\n\t\t\n\n\nThe pancake batter always sticks to the bottom of the pan",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " georgevan said:\n\n\n\n\t\t\tThe pancake batter always sticks to the bottom of the pan\n\t\t\n\n\nUse more butter in the pan.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " MatteoGould said:\n\n\n\n\t\t\tTo make delicious puffy pancakes, you need to choose a good recipe. I tried different recipes on the Internet, but none gave perfect results. My grandmother makes the most incredible pancakes I have ever tasted. She shared her recipe with me.\n\t\t\n\n\nAs it turns out, she makes traditional Czech pancakes using a recipe from https://palacinky.org. I immediately tried making Czech pancakes and bought all the necessary ingredients. On Saturday morning, I made these pancakes for the whole family. They were delicious and fluffy, just like I wanted.",
"loss": true,
"prefix": "MatteoGould:"
},
{
"from": "human",
"value": " MatteoGould said:\n\n\n\n\t\t\tTo make delicious puffy pancakes, you need to choose a good recipe. I tried different recipes on the Internet, but none gave perfect results. My grandmother makes the most incredible pancakes I have ever tasted. She shared her recipe with me.\n\t\t\n\n\nWould you like to share her recipe with us?\n\nOops, I guess you already did that.\n\nBut now we need translation, please.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " Wow, this fluffy pancake recipe looks absolutely delicious! I love the simplicity of the ingredients and the clear instructions. For those who might be having a bit of trouble with the measurements, I found this handy Cups to Tablespoons Calculator that can make the process even easier. It's a great tool for ensuring you get the measurements just right for perfect, fluffy pancakes every time. Can't wait to try this recipe out with some added blueberries. Thanks for sharing!",
"loss": true,
"prefix": "itsanniefoster:"
},
{
"from": "human",
"value": " I like to swap out the butter for melted bacon fat and add 1/2 cup of corn kernels to the batter, more bacon fat to lightly grease the griddle. \n\nWith modern double acting baking powder you can mix the batter the night before and refrigerate it in a pitcher for easy pouring the next morning. If the batter thickens overnight add a little milk and give it a stir.",
"loss": true,
"prefix": "Aunt Bea:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What spice(s) can you use on anything",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " if there are such things",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Salt? Unless you like a spicy taste on sweet things.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " I should have stated besides salt and pepper",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I am not convinced that you can use pepper in everything.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " Sumac comes pretty close for me.\n\nNutmeg is also highly versatile. Also ginger.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "gpt",
"value": " Cumin and coriander are pretty good together in savory dishes, although I wouldn't use them in sweets. Cinnamon, nutmeg, allspice and ginger are common in sweets in the United States; add ginger and ground black pepper for Chinese Five-Spice Powder or coriander, cumin, and (something else I can't remember) for Lebanese Seven-Spice Seasoning. Cumin and coriander are also in my taco seasoning mix. So many uses for those two, along with others.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " Hmm, I think cardamom could be used in pretty much anything, sweet or savoury. It might be a bit of a surprise though.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Is chocolate (cocoa pwd) a spice?",
"loss": true,
"prefix": "Janet H:"
},
{
"from": "human",
"value": " Turmeric?",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " Ginger came to mind - something that is used in many savory dishes, as well as sweet, and is used both fresh and dried.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " There is no right answer. It’s about what tastes good to you.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " For me it's ginger and pepper.\n\nTweakBox Tutuapp",
"loss": true,
"prefix": "melayong:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Want to make Nut Butter",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have a Ninja processor but it won't cut the nuts (almonds) past the fine chopped state. Any ideas how to get to the butter stage? Add something perhaps. Thanks.",
"loss": false,
"prefix": "Allex:"
},
{
"from": "gpt",
"value": " For nut butter I would add a drizzle of neutral flavored cooking oil when it gets to the finely chopped stage and continue processing until smooth.\n\nIf you want an almond paste for baking I would start with blanched almonds and add an equal amount of powdered sugar. Continue processing until smooth then gradually add beaten egg white until a thick smooth paste forms. If you want a strong perfumey almond flavor add a few drops of almond extract.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Hm, I'll try that thanks. I use it in a flapjack recipe.",
"loss": true,
"prefix": "Allex:"
},
{
"from": "gpt",
"value": " Do you have a meat grinder? I don't know for sure that would work, but I remember reading not to use one for chopped nuts, because it will squish them and makes the result oily. That sounds like nut butter to me.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tDo you have a meat grinder? I don't know for sure that would work, but I remember reading not to use one for chopped nuts, because it will squish them and makes the result oily. That sounds like nut butter to me.\n\t\t\n\n\nNo, but I suspect that will just squeeze the oil out. Thanks for the idea.",
"loss": true,
"prefix": "Allex:"
},
{
"from": "gpt",
"value": " That sounds fascinating Allex, would you mind sharing the recipe?\n\nand btw, Welcome to DC!\n\nAunt Bea - you always make everything sound so simple! I love it. Some recipes for the most simple things end up sounding so complicated.\n\n(another post written yesterday about 4pm LOL)",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " We generally have cut back on nut butters because for our health objectives they are too handy to have on hand! \nBe patient with nut butters, it takes a longer time than I would expect.\nPeanuts goes to peanut butter in my food processor and it takes a while to get there, no added oil.\nWalnuts goes to a spreadable walnut butter but it has texture, again in the food processor w/o added oil I rarely use it but if I do it is for crackers because crackers won't get crisp without at least some nut butter (we don't use refined oils).\n\nAlmonds would be tougher to get into a butter like state. They seem to be more fibrous and less oily.\n\nI make a salad dressing with sesame seeds (but tahini would work too). Soak the seeds in hot water, drain, then make the dressing in a blender, adding water or vinegar as a liquid. They pulverize and emulsify the dressing.\n\nIf using raw cashews, they also benefit from soaking to use in recipes.\n\nI have a low cost food processor, large, Hamilton Beach. I also can use a metal cupped nut and coffee grinder for smaller amounts. I use an oster blender.",
"loss": true,
"prefix": "blissful:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Do you save your bacon grease?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " to reuse it?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Yes. I use it to cook eggs and other things that will benefit from the added flavor.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tYes. I use it to cook eggs and other things that will benefit from the added flavor.\n\t\t\n\n\nditto",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Yes\nAnd duck fat (although I hardly ever find duck around here)",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " Definitely! Mom kept hers in a little stoneware crock in a cupboard (I could not get the smell of bacon out of the wood when I cleaned the house to sell it!). I keep mine in a storage container in the fridge.",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "gpt",
"value": " Yes. I use it frequently in sautéing vegetables. Keep it in 1/2 pint jars in the frig. Probably fry up a pound of bacon a month. Doing some today for adding bacon bits to cole slaw and using the grease in loaded baked potato soup later this week.",
"loss": true,
"prefix": "bethzaring:"
},
{
"from": "human",
"value": " I kept it in an open stone jar beside the stove for years. Then I started keeping it in the fridge as the household members dwindled. \nHere (at my son's) they keep it in the fridge, glass jar with lid.\n\n\n\nBadjak said:\n\n\n\n\t\t\tYes\nAnd duck fat (although I hardly ever find duck around here)\n\t\t\n\n\nBadjak, can you get goose easily?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I save bacon grease for cooking. The only times I don't save it are if I burnt the bacon, if the jar is too full, or if I'm too tired to foof with it.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Yes, I save bacon grease. \n\nI also save chicken/turkey schmalz, usually for related dishes to be used in the short term. Gravy, tamales, or for a chopped liver spread and so on. Also if I'm using some of the leftovers for birria.\n\nI intentionally render brisket fat trimmings in the smoker when I'm smoking a brisket. I use this for lard purposes say for a beef pot pie pastry, or seasonin for cooking steak or other beef dishes. And also for seasoning the brisket during the wrapping or foil boat stage. This is good for various fried and roasted root vegetables too. I usually have some of this on hand in the refrigerator.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "gpt",
"value": " What brand bacon renders the most grease? During the holidays, I have a couple recipes that need a lot of bacon grease. I usually look for fatty store brand or cheap mfg bacon.",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "human",
"value": " I save bacon grease and store it in a small crock next to the stove. The little crock has a strainer.\n\nI also save duck fat, should save chicken fat, and find the brisket fat saving interesting!",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tBadjak, can you get goose easily?\n\t\t\n\n\nI've never seen.it in the shops and I've never heard of anyone eating geese here\nWe have a lot of wild geese though (Egyptian geese)",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " LOL, wild Egyptian goose, in so far as I've read, is not particularly good eating. However, I should think if any are domesticated and raised on grains, they would be quite tasty! But probably rather expensive too. \n\nWhile on the farm I raised my own geese, but now my supply is gone and I can't afford to buy them in the grocers. very pricey!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " cookiecrafter, with the price of bacon right now, might be cheaper to think of finding a butcher or grocer that supplies just fat/lard pieces and rendering yourself? Or is it the salty, smokey flavour you need. In which case, you could perhaps sub with smoke flavouring (careful! it is very potent). And just use shortening/lard such as Crisco or Tenderflake.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I save it as well. But I am constantly throwing the excess away. I keep it in the fridge and I always strain it before storing.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " I cook bacon in the oven two pounds at a time. When the pans and fat have cooled enough to handle, I pour the liquid fat through a cloth into a plastic saver container and refrigerate it.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " My DIL cooks off bacon that way too Andy. She makes breakfast muffins for the freezer for them to take to work.\nI freeze my bacon in strips, pkg them at 6 pcs, then take as needed.\n\nI've never taken the chance of cooking it all up - I have no will power and most of it would never make it to the freezer.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\t... I've never taken the chance of cooking it all up - I have no will power and most of it would never make it to the freezer.\n\t\t\n\n\nWell, there is that. I start with two pounds, then we have BLTs, then we freeze what's left. Sometimes the package for the freezer is smaller than it should be.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Kathleen said:\n\n\n\n\t\t\tI also save duck fat, should save chicken fat, and find the brisket fat saving interesting!\n\t\t\n\n\nI picked up the practice from Mad Scientist BBQ on Youtube. His videos improved my smoked brisket a lot. I like the smokey beef flavor the \"lard\" adds to certain things. I only keep about a cup in the fridge. Throw out the old and start fresh with every brisket, so about 3 months between usually.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tcookiecrafter, with the price of bacon right now, might be cheaper to think of finding a butcher or grocer that supplies just fat/lard pieces and rendering yourself? Or is it the salty, smokey flavour you need. In which case, you could perhaps sub with smoke flavouring (careful! it is very potent). And just use shortening/lard such as Crisco or Tenderflake.\n\t\t\n\n\nI have liquid smoke. I am considering using pork steak",
"loss": true,
"prefix": "cookiecrafter:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Have you Ever Tried Flavoured Popcorn?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Have you Ever Tried Flavoured Popcorn?",
"loss": false,
"prefix": "AlamocityPopcorn:"
},
{
"from": "gpt",
"value": " I got some Cheddar Popcorn once. Once was more than enough.",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "human",
"value": " yes, I have tried some.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " We used garlic butter to put on our popcorn once. It didn't seem to be worth the effort of making the garlic butter for that.\n\nOther than that, do Cracker Jacks count?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I love caramel corn.\n\nWhen I pop corn kernels I like to toss the warm popcorn in melted butter that has salt, pepper, lemon juice, and hot sauce added to it.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " I just noticed the link. No, I am not interested in buying flavoured popcorn. Popcorn is best fresh popped. We have a source of organic popping corn and we have an air popper. It really doesn't get much easier than that.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " msmofet said:\n\n\n\n\t\t\tI love caramel corn.\n\nWhen I pop corn kernels I like to toss the warm popcorn in melted butter that has salt, pepper, lemon juice, and hot sauce added to it.\n\t\t\n\n\nOh, that does sound good. I'll have to try that some time.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Someone in a nearby town has a popcorn business. They bring it to sale at the festival every year. It's all good. Get a big fountain drink with lots of ice before you dig into the cheesy jalapeno and buy a ticket for the ferris wheel afterwards!",
"loss": true,
"prefix": "cookiecrafter:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How do I shred cabbage in a food processor?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I've always bought the pre-shredded Cole slaw mix, but I can't get that here.\nI've searched online and see that people have said that they shred cabbage in their food processor, but they don't say how.\nDo I use the shredder disc or the slicer disc and is there a certain way I should cut the head and an angle I need to push it through on so it doesn't get mangled? I'm going to be making vinegar slaw, so I need nice shreds, the chopped fine like KFC texture won't work for this.\nCan anyone help me?",
"loss": false,
"prefix": "RuthieCTucker:"
},
{
"from": "gpt",
"value": " If I'm going to do a lot of cabbage I'll shred it outside because it can be messy.\nPut the shredding disk in, shredder on top, not the slicer on top and then put the top of the processor back on. (the shredder disk might be two sided, one for shredding and one for slicing)\nCut the cabbage, first in quarters, core them, then cut into smaller pieces to fit in the top opening. Push it through with the pusher. It doesn't really matter what shape the pieces are in as long as they fit into the top. You'll get the hang of it as you go.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " I have never actually used those attachments in my current food processor. I was not happy with the results with a previous food processor. There were too many large pieces. So, I am interested in following this thread.\n\nWon't the pieces of cabbage be quite short if the shredding disk is used? Usually, when I shred a large amount of cabbage, I use a slicing blade on my mandolin. But, with the mandolin, I can see how what kind of pieces I'm getting and adjust the angle I hold the cabbage, as I'm doing the shredding. This gives me nice, longish shreds and I can adjust the thickness.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " food processors run at such high rpm, and have such a small feed tube,,,, usually make cabbage juice and pulp.....\ncarefully cut to size and forcefully/ rapidly pushed down the feed tube, it may be semi-acceptable.\n\nif you must mechanize, I'd suggest the more traditional deli slicer approach. super more controlled cutting.\n\nfor 1-2 head home use/needs, I use a sharp 10\" chef knife. \npersonally, I prefer the slice variation in thickness that results from hand slicing.\none head, halved/quartered/cored/sliced . . . max 7-8 minutes.\nlong sharp knife required. did I mention _required_? can't be done with a dull anything....",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "human",
"value": " My FP worked very well. Both for either long slices or shorter \"shredded\" type. Usually used the long slice for cabbage though. I used the shredder for cheese and carrots mostly. But making a single or 2 serving size - Chef's Knife for cabbage and hand grater for carrots.\n\nLOL, unfortunately the FP is just sitting in the cupboard at the moment. Don't make large quantities of anyhting any more.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tMy FP worked very well. Both for either long slices or shorter \"shredded\" type. Usually used the long slice for cabbage though. I used the shredder for cheese and carrots mostly. But making a single or 2 serving size - Chef's Knife for cabbage and hand grater for carrots.\n\nLOL, unfortunately the FP is just sitting in the cupboard at the moment. Don't make large quantities of anyhting any more. \n\n\n\nI wouldn't use the food processor to shred a small amount. There would be far more work to clean the food processor afterwards than was saved by having a machine do it. For smaller amounts, I use my chef's knife. For whole cabbage or more, I usually use the mandolin. It's less work to clean than the FP. But, whether I use the food processor, mandolin, or just the chef's knife, I will be washing a cutting board and chef's knife during clean up.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I use one of the crappy hand cranked spiralizers with a blade that shreds , and it which works really well when I make sauerkraut. And yes, it is messy. Some always makes its way to the floor.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " I shredded a whole red cabbage yesterday with a sharp chefs knife in 15-20 min. For me a knife is just a lot easier.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " I used to do whole cabbages with a knife, but my hand / arm get tired. But nappa cabbage is much easier to shred. Goes very quickly. When it's available from local sources, I always get nappa cabbage and use it for lots of stuff, especially cole slaw.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I don't think you can get pretty shredded cabbage using a FP. When I'm making a casserole, it's okay to shred in the FP.",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "human",
"value": " I prefer the slicing disc for cabbage. Shredding will make it like dog food.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " Did you know: You can ask the Produce folks to shred a cabbage for you at the store? No charge!",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " When I shred cabbage (which now-a-days is rare) it all depends on the end use. If it were for sauerkraut or to add to a meat mixture, I would use the FP; for coleslaw, I would use the large holes on a grater (I like smaller pieces for slaw, not long strands)\n\nA single serving - done by hand with a chef's knife.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " You need this ;\n\n\n\n\n(Unfortunately the English version of the site has no picture)",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " I always use the shredder disc and food processor for mine. I think you could use either blade, depending on how fine you like your shreds of cabbage to be.\nTo know how to shred cabbage in a food processor check this article here, hope will be helpful for you.",
"loss": true,
"prefix": "EricHong:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Lesson learned",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " After many failures and unnecessary hassles with recipes i learned that the key is to go slow and step-by-step instead of hurriedly trying to get it done. Learning to cook is Learning an art. Thousands of details and theories. And once in a while bad advice but rare.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Georgevan, you are so right! May I add that not all techniques work for all cooks. Sometimes we have to find what works for us.",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "human",
"value": " Yes, agreed!!!",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " Having your ingredients recipe ready is a key to success. Never re-invent the recipe if you have never made the original.",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "human",
"value": " I very often re-invent a recipe, having never made the original. But I’m a very experienced cook.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " jennyema said:\n\n\n\n\t\t\tI very often re-invent a recipe, having never made the original. But I’m a very experienced cook.\n\t\t\n\n\nThis might be a \"tweak\"?",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "human",
"value": " Yes, almostbalways a tweak. But sometimes recipes are just ideas t\nfor you to play with.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " jennyema said:\n\n\n\n\t\t\tYes, almostbalways a tweak. But sometimes recipes are just ideas t\nfor you to play with.\n\t\t\n\n\nLike when folks started making meatloaf in a bundt pan and then in a bread maker.",
"loss": true,
"prefix": "cookiecrafter:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Do you shell yor shrimp before cooking?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " ?\nAlso any good store bought shrimp sauce?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I don't have a specific answer for you. Sometimes. \n\nIf the shrimp is part of a dish and is mixed in with a number of other ingredients, I shell it completely. I don't believe my guests need/want to pick up a messy shrimp to pull off its shell (even if it's only the tail).\n\nFor shrimp cocktail I partially peel it, leaving on the tailpiece.\n\nFor peel and eat recipes, obviously they stay on.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tI don't have a specific answer for you. Sometimes.\n\nIf the shrimp is part of a dish and is mixed in with a number of other ingredients, I shell it completely. I don't believe my guests need/want to pick up a messy shrimp to pull off its shell (even if it's only the tail).\n\nFor shrimp cocktail I partially peel it, leaving on the tailpiece.\n\nFor peel and eat recipes, obviously they stay on.\n\t\t\n\n\n\n+1",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " +2",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tI don't have a specific answer for you. Sometimes.\n\nIf the shrimp is part of a dish and is mixed in with a number of other ingredients, I shell it completely. I don't believe my guests need/want to pick up a messy shrimp to pull off its shell (even if it's only the tail).\n\nFor shrimp cocktail I partially peel it, leaving on the tailpiece.\n\nFor peel and eat recipes, obviously they stay on.\n\t\t\n\n\nI do not think the tail or shell adds any bonus flavor to the recipe.",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tI don't have a specific answer for you. Sometimes.\n\nIf the shrimp is part of a dish and is mixed in with a number of other ingredients, I shell it completely. I don't believe my guests need/want to pick up a messy shrimp to pull off its shell (even if it's only the tail).\n\nFor shrimp cocktail I partially peel it, leaving on the tailpiece.\n\nFor peel and eat recipes, obviously they stay on.\n\t\t\n\n\n+3",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " cookiecrafter said:\n\n\n\n\t\t\tI do not think the tail or shell adds any bonus flavor to the recipe.\n\t\t\n\n\nI don't know about that. When I shell/tail shrimp for a dish that requires stock, I make a quick stock with the shrimp shells and use that in my dish.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " cookiecrafter said:\n\n\n\n\t\t\tI do not think the tail or shell adds any bonus flavor to the recipe.\n\t\t\n\n\nI do. The shells on any shellfish add depth and a seafood flavor to any dish. In fact I make shrimp stock regularly and when I have lobster I keep the shells for stock or to fortify the next lobster dish. I would never consider cooking mussels or clams without the shell on. If the recipe calls for no shell I remove them after I partially cook them.\nShells are valuable and very important.\n\nAnswer to OP. I would never peel shrimp if not for the vein. I buy extra large shrimp and the vein must go. Cooking shrimp in the shell seems to keep the shrimp plumper and larger.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "human",
"value": " medtran49 said:\n\n\n\n\t\t\tI don't know about that. When I shell/tail shrimp for a dish that requires stock, I make a quick stock with the shrimp shells and use that in my dish.\n\t\t\n",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " medtran49 said:\n\n\n\n\t\t\tI don't know about that. When I shell/tail shrimp for a dish that requires stock, I make a quick stock with the shrimp shells and use that in my dish.\n\t\t\n\n\nI've done this too.",
"loss": true,
"prefix": "Andy M.:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Recipe for Tim hortons spicy thai chicken soup",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi, my mom really liked this soup but we can’t seem to find the recipe for it, would anyone know how we could make this ourselves?",
"loss": false,
"prefix": "Daniel12:"
},
{
"from": "gpt",
"value": " As I've mentioned many a time before, I don't eat out a lot. But at one time I was on the road a fair bit, would stop at Timmy's for lunch. I loved their soup, the Cream of Broccoli and Cream of Cauliflower were great! So I asked, and because I didn't believe her I asked at 2 other Timmy's. They were Campbell Soup. LOL... go figure! \n\nPromise, next time I go out I'll go to a Tim's and get one... and ask. There is one in a mall I often go to. \n\nIf not what I expect, I have a recipe I think she might like and the spicy is extremely adjustable.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Do you really use kitchen thermometer for deep frying?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Yes, without doubt, if the oil is hot, but not hot enough, this is a real problem and your food will be totally ruined. I have plenty of experiences that my eggs got stuck and my dumplings got burnt when the oil wasn't hot enough or too hot. \n\nBut I find when you are familiar with your cookware, it's really not necessary to use any thermometer, but observing, and waiting for the right time to put the food into the oil is good enough. You'll fry your perfect dishes.",
"loss": false,
"prefix": "kenny1999:"
},
{
"from": "gpt",
"value": " Depends what I'm cooking.\nFor prawn crackers I just put a small piece in the oil (when I think it is close to temperature) and wait for it to rise up and expand.\nThen start frying the rest in small batches.\nFor french fries, I check with the instant read thermometer as it only takes a second to check and I got one, so why not.\nI don't deep fry very often. If I do, I use a small cast iron wok.",
"loss": true,
"prefix": "Badjak:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How long to boil shrimp till done?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I probably cooked with shrimp twice in my life. Does shrimp have to be boiled? What if is eaten raw? What about fried?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " In my opinion, shrimp shouldn't be boiled - it's too easy to overcook them, which makes them tough. I prefer to poach them. I bring a pot of water to a boil and add the juice of half a lemon, and the cut lemon, a few crushed peppercorns, a couple bay leaves and salt. Then I turn the heat off and let the water cool down a little. Then I add the shrimp, stir them around, and let them sit in the hot water for about 10 minutes, stirring every few minutes. Cut into one to check whether they're done. \n\nI like fried shrimp, but I don't make it at home. I wouldn't eat raw shrimp, although I have had shrimp ceviche, very thinly sliced.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " Shrimp is small and cooks very very very quickly. Depending on the size, it can take as little as a minute or as long as 3-4 minutes. Anything longer, and it's overcooked. You want to cook shrimp until it curls into a \"C\" shape. If it curls all the way to an \"O\" shape, it's overcooked.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "gpt",
"value": " Check the package label. Most shrimp in the fish market of the store states cooked shrimp on the label. Add thawed rinsed & drained shrimp as the last ingredient in your recipe.",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "human",
"value": " I thaw the raw IQF easy-peel shrimp in a bowl of cold water while my pot of water comes to a boil.\n\nI cook the thawed raw shell-on shrimp in a pot of simmering/boiling water until they float aggressively, approx. three minutes after the water comes back up to temp.\n\nI transfer the shrimp to a bowl of ice water and peel them. I store the peeled shrimp in a covered container, lined with a paper towel, in the refrigerator for up to three days.\n\nThis method gives me dry crunchy shrimp for salads and shrimp cocktails.\n\nHere is another method from a familiar face.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\t510K views · 17K reactions | Good afternoon. As we begin to think about all the upcoming holidays, Shrimp is something that is often on our table. Here is how to make it easily and I... | By Jacques Pépin | Facebook\n\t\t\t\t\t\n\nGood afternoon. As we begin to think about all the upcoming holidays, Shrimp is something that is often on our table. Here is how to make it easily and I...\n\n\n\n\n\t\t\t\t\twww.facebook.com",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " Bring liquid of your choice to a boil. Add shrimp (I always buy 15 count) return to boil, turn off heat and let steep until shrimp are pink and done. It only take a few minutes.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "human",
"value": " I steam or poach them. Cook until they start to form the \"C\" as above. Remove from heat immediately.\n\nI would much rather eat a slightly undercooked shrimp than overcooked dry, tough shrimp.",
"loss": true,
"prefix": "medtran49:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Question about thawing a turkey",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I bought a small frozen 6 pound fully cooked (smoked) turkey on Saturday. It's now Wednesday and I am nervous that it has been thawing in the fridge too long. will a 6 pound turkey that is fully cooked be ok for Thanksgiving tomorrow? Thanks.",
"loss": false,
"prefix": "lmlitz:"
},
{
"from": "gpt",
"value": " Hello Imlitz, welcome to DC. \nIf it has been in the fridge the entire time, then yes, it is safe. \nI will assume that there is no stuffing in the cavity?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Even if it was a raw turkey it would be fine. And it is supposed to last even longer if left in the original packaging. Since yours is cooked it should last much longer than raw.\nI took my 18 lb turkey out last Friday. Put in the fridge. Since it was thawing very slowly I took it out a couple hours each day until yesterday. It is now in the fridge, dried well and seasoned very well. I dry brine my turkey. Liquid brine's IMO change the texture of meat. I quit doing it. \nTomorrow mine is ready for the oven.\nIn the future I will remove from the freezer at least a whole week or longer depending on weight before the big day. I like 3 days of dry brine.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " The bones in your turkey may still be frozen keeping the turkey colder than you think. I have bought smoked turkey in the past. It should be okay.",
"loss": true,
"prefix": "cookiecrafter:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Canning Four Bean Salad",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have canned this twice and it turned out great. I would like to double the amt. Of bell pepper. If I do, do I decrease that amt of beans?\nThanks,. Jim",
"loss": false,
"prefix": "Dragon1:"
},
{
"from": "gpt",
"value": " Usually changing a recipe is not recommended. I would look at your recipe for green beans and peppers, the vinegar:water ratio. Then look at a pickled pepper recipe, the vinegar:water ratio. Make sure the vinegar water ratio is the same. \n\nIf the peppers alone require more vinegar to water, then you might need to use the vinegar:water ratio in the pickled pepper recipe instead of the bean and pepper recipe ratio. \n\nIf the beans and peppers ratio is higher than the peppers ratio, then go ahead and add more peppers (using less beans, or using the same amount of beans).",
"loss": true,
"prefix": "blissful:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How to Make Banana Nut Bread",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " How to Make Banana Nut Bread: 5 Insanely Delicious Recipes You Need in Your Life\n\n\n\n\n\nWho doesn’t love banana nut bread? It’s just one of those things that feels like home. The sweet, crunchy fruit combined with the dense bread and creamy nuts is an utter delight. It's a classic comfort food that’s perfect for breakfast or dessert anytime. So how do you make banana nut bread? It’s easy to make once you know how, and there are plenty of different ways you can bring this tasty treat into your life. Banana nut bread is so versatile; there are many variations of it out there, whether you’re looking for something sweet or savory, moist or dry. There are so many choices! From lemon blueberry banana nut bread to raspberry chipotle banana nut muffins, there’s an option for everyone. Here are some ideas on how to make banana nut bread:\n\n\nA Basic Guide to Making Banana Nut BreadBanana nut bread is a great recipe to start with if you’re new to baking because it’s very easy to make and there are only six ingredients: bananas, sugar, butter, eggs, flour and nuts. Bananas are a great source of potassium and they’re also extremely high in fiber, so they’ll keep you feeling full and help regulate your blood sugar levels. They’re also a good source of magnesium and vitamin B6, which are important for the body and mood. This is also a good source of protein. The sugar you’ll find in banana nut bread is actually fructose, a type of sugar that’s more easily absorbed and metabolized by the body than glucose. This is a much healthier option than regular sugar.\n\n5 Delicious and Easy Ways to Make Banana Nut BreadBanana nut bread can be made in a variety of ways and many of them are pretty simple. Here are some delicious and easy options for making banana nut bread: - Classic banana nut bread: Classic banana nut bread is perfect for lovers of classic recipes. It’s easy to make and there are only six ingredients, like we mentioned above. - Banana nut muffins: Banana nut muffins are another easy option. You can make them sweet or savory; they’re just as versatile as banana bread and they’re super easy to make. - Vegan banana bread: You can also make vegan banana bread with the help of some simple swaps. Just be sure to use a non-dairy or nut-free milk, like coconut or soy milk, to substitute for the cow’s milk and use vegan butter instead of regular butter. - Banana bread with nuts on top: This is similar to the above versions, but adds some crunch with the nuts on top. It’s also a great way to use up any nuts you have lying around and make them last a little longer. - Baked banana nut bread: If you want something a bit more decadent, baked banana nut bread is a great option. It’s a bit more challenging to make, but the results are worth it.\n\nGluten-Free Vegan Banana Nut BreadIf you’re looking for a gluten-free banana nut bread recipe, this is a great one to try. This recipe uses almond flour and coconut flour, as well as some natural sweeteners, like honey and agave. It’s also vegan, so it’s perfect for those following a vegan diet, and it’s super easy to make. You’ll need just three ingredients, five if you want to add walnuts to the recipe, as well as a loaf pan for baking. This is a great banana nut bread recipe for those following a low-carb diet, like the ketogenic diet, since almond flour is a great source of protein and healthy fats. It also has a good amount of fiber and vitamin E.\n\nBaked Vegan Hazelnut and Blueberry Banana Nut MuffinsBanana nut muffins are another easy and delicious way to bring banana nut bread into your life. This recipe uses the same ingredients as classic banana nut bread, but you can switch up the toppings to get a different flavor. Blueberries are a great option since they’re in season during the summer, which is perfectly convenient since this is a summer recipe. You can also try other types of berries as well as chopped walnuts. If you want to make them even more decadent, you can add some chocolate chips. They’ll add a nice touch of sweetness and make these muffins extra delicious.\n\nBaked Vegan Cilantro Lime, Corn and Black Bean BowlsIf you’re looking for a savory banana nut bread recipe, these baked vegan cilantro lime, corn and black bean bowls are perfect for you. They’re also vegan and grain-free, which makes them ideal for a healthy diet. They are also super easy to make, so you can have them for dinner any night of the week. Simply add some grated cheese for an extra bit of flavor and texture. This recipe calls for mashed bananas, almond flour and coconut flour, as well as some lime and cilantro. You can make these in individual serving bowls or in one large dish and then bake them. They’re perfect for a weeknight meal or a weekend brunch.\n\nConclusion\n\n\nBanana nut bread is a classic, delicious treat that’s been around for a long time, and it’s easy to make. There are many different ways you can make it, from classic banana nut bread to vegan banana nut muffins. There are also many variations of banana nut bread, so you can make it your own. No matter which way you make it, banana nut bread is a delicious and easy recipe that’s perfect for breakfast or dessert any time of year. Whether you want something sweet or savory, moist or dry banana nut bread has you covered.",
"loss": false,
"prefix": "OUStRIaN:"
},
{
"from": "gpt",
"value": " WOW !!!",
"loss": true,
"prefix": "cookiecrafter:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How do you de-vein shrimp?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Im new to shrimp",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " My hometown is right on the Texas Gulf coast, so I've cooked a ton of shrimp. The video MsMoffit posted above is perfect. BTW, always buy wild caught in USA shrimp, shells on. The cheap shrimp is usually farmed in some third-world country with no regulations. \n\nYou want shell on, because the shell protects the meat when frozen. Without the shell, freezing can make the meat a little mushy. BTW, any shrimp you buy in a grocery store is, or has been frozen. Even the \"fresh\" shrimp in the seafood case arrived at the store frozen. So, buy it frozen, and thaw it out yourself for the best freshness. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
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"from": "human",
"value": " Thanks for the info on the frozen shrimp. I have never cooked shrimp and DH doesn't like it and actually starts to feel ill from it. I can get frozen shrimp that is harvested in the waters off British Columbia, so decent standards. Also, the fisherman's coop that supplies them makes sure to only harvest sustainably. I might get some when I have more space in my freezer and just thaw a few at a time for me. That video did make it look easy to shell and de-vein them.",
"loss": true,
"prefix": "taxlady:"
}
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: How to spice up rice to give it some taste",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " my rice is dull tasting even wheni add onion powder and afew other thing. Any way to spice it up?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Sometimes I use broth instead of water (like chicken broth) for added flavor. \n\nAlso, both rice and potatoes absorb salt. Often 'lack of flavor' just means not enough salt.\n\nYou could also try a more fragrant variety of rice, such as jasmine rice instead of plain white rice.",
"loss": true,
"prefix": "Silversage:"
},
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"from": "human",
"value": " I will use chicken broth for a meal involving chicken, fish, pork or seafood. I mostly use beef broth for beef. Not a hard and fast rule for sure.\n\nOther than that I just use salt.",
"loss": true,
"prefix": "dragnlaw:"
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"from": "gpt",
"value": " Sauté some diced onion in butter in a pan. Add some broken pieces of angel hair pasta or orzo and continue cooking until the pasta browns. Add washed and drained rice and cook for a couple of minutes them add chicken/beef broth (2c broth for 1 c rice) bring to a boil, reduce to a simmer and cook for 25 minutes. Rest in the pot for five minutes. Fluff with a fork and serve.",
"loss": true,
"prefix": "Andy M.:"
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{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tSauté some diced onion in butter in a pan. Add some broken pieces of angel hair pasta or orzo and continue cooking until the pasta browns. Add washed and drained rice and cook for a couple of minutes them add chicken/beef broth (2c broth for 1 c rice) bring to a boil, reduce to a simmer and cook for 25 minutes. Rest in the pot for five minutes. Fluff with a fork and serve.\n\t\t\n\n\nBrowning pasta in the butter adds a surprising amount of flavor to this dish. So easy and so good.",
"loss": true,
"prefix": "GotGarlic:"
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{
"from": "gpt",
"value": " Sauté onion and garlic in olive oil or butter. Add rice and toast it for a few minutes. Add 2 tbsp tomato paste and stir until browned. Add liquid - water, broth or a combination - along with salt and pepper, cover and cook till done. \n\nYou can add all kinds of spice mixes to change it up, like garam masala, Italian seasoning, taco seasoning, Baharat (Lebanese Seven-Spice Seasoning), za'atar, etc.",
"loss": true,
"prefix": "GotGarlic:"
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"from": "human",
"value": " While you can make rice taste like most anything, it has a role sort of like the canvas of a painting. It's the backing against which the colors of meal play out. Without its neutrality and structure, the colors just get muddy and mixed up.\n\nTry some biryani, or cook rice to generate tahdig, the crusty treasured rice of Persian cuisine, make congee...",
"loss": true,
"prefix": "thymeless:"
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"from": "gpt",
"value": " I regularly make 4 cups of dry brown basmati rice, in a large kettle, boiling it like pasta. It makes about 3 quarts. After draining it I add cooked diced onions, cooked diced red peppers, and thawed green peas. If I want to add flavor, I grind up some lemon grass with lemon juice, onion powder, garlic powder, and mix that in too. I call it 'veggie rice'. It freezes well. When serving, heat it up and salt to taste.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " When having Indian, I'll cook up some basmati and add a cinnamon stick, a few cloves and a few cardamom seeds tto the cooking water. When done, Ill toss in some diced carrots, onions and peas, a little butter , salt some toasted cumin seeds and shaved almonds.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " It also occurs to me you might have poor grade of rice. during the early days of the pandemic, I bought a bag of Louisiana long grain rice that was just flavorless even for rice. So grade of rice matters for flavor, at least to a degree. Basmati and Jasmine have good flavor for long grain rice.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "human",
"value": " thymeless said:\n\n\n\n\t\t\tBasmati and Jasmine have good flavor for long grain rice.\n\t\t\n\n\nIm a Basmati and Jasmine kinda guy myself. I also love wild rice blends. The have great texture to them.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " HOT SAUCE!!!",
"loss": true,
"prefix": "kleenex:"
},
{
"from": "human",
"value": " georgevan said:\n\n\n\n\t\t\tmy rice is dull tasting even wheni add onion powder and afew other thing. Any way to spice it up?\n\t\t\n\n\nOld rice can get like that. Be careful when shopping. Old and over looked rice stocked on bottom shelves or top very high shelves is usually too old to use.",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "gpt",
"value": " thymeless said:\n\n\n\n\t\t\tWhile you can make rice taste like most anything, it has a role sort of like the canvas of a painting. It's the backing against which the colors of meal play out. Without its neutrality and structure, the colors just get muddy and mixed up.\n\nTry some biryani, or cook rice to generate tahdig, the crusty treasured rice of Persian cuisine, make congee...\n\t\t\n\n\nDid you mean \"basmati\"? Biryani is a dish and you just wrote about leaving rice with its neutrality and structure.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Consider using brown basmati or even plain brown rice. They have more flavour to start with. I always use brown rice. Sometimes I want my rice neutral, so that the sauce from what I'm serving with it doesn't have competition, then I just cook it in water. Sometimes I like to give the rice more oomph, so I cook it in stock. It can be hard to make pilaf with brown rice. I find it takes much longer to cook if it is first sautéed in any kind of oil or fat. I have tried the pasta method of cooking rice and I found that the rice lost flavour in that process, so I don't use it for rice on its own, as a side dish.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tDid you mean \"basmati\"? Biryani is a dish and you just wrote about leaving rice with its neutrality and structure.\n\t\t\n\n\nI meant biryani, as a complete rice dish. It usually uses basmati too.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "human",
"value": " To me, it's the side dishes that make rice shine \n\nBut look at nasi kunyit (rice cooked in coconut milk with turmeric), nasi goreng, egg fried rice, risotto, rice fried with shrimp paste, lemper, bubur etc\nI can give you recipes and links, but a quick google for SE asian rice dishes should get you a long way",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " This is my favorite way to cook rice.\nSometimes I use different broths. Especially if I have homemade broth from a beef roast or a turkey.\n\nI just discovered baking brown rice! \nI think i saw Alton Brown use this technique.\nMy brown rice never got as soft as I liked by cooking on stove top.\n\nHere is my new method.\nI sauté 1 medium onion, I orange pepper ( or yellow or red)\nAnd 8 oz baby Bellas in olive oil with s&p and crushed red pepper.\n\nYou can omit all the veggies if you are just looking to do plain rice.\n\nI add that to one cup brown rice in an over proof dish.(I like jasmine) \nBring 2 cups chicken stock to a boil.\nAdd to rice along with a tablespoon of butter.\nSometimes I add half a can of black beans\nStir \nCover tightly and cook at 375 for 1 hour. (No peaking ?)\n\nWhen done I like to top with Parmesan cheese.",
"loss": true,
"prefix": "Ksm:"
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{
"from": "human",
"value": " cookiecrafter said:\n\n\n\n\t\t\tOld rice can get like that. Be careful when shopping. Old and over looked rice stocked on bottom shelves or top very high shelves is usually too old to use.\n\t\t\n\n\nWhat is old? I have uncooked rice thats been sitting there for a year or so",
"loss": true,
"prefix": "georgevan:"
}
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: How big of a pot do I need to cook four pounds of sweet potatoes?",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " Can someone please advise me how big of a pot I need to cook 4 lb of sliced sweet potatoes? Thank you.",
"loss": false,
"prefix": "chuckm:"
},
{
"from": "gpt",
"value": " Maybe not as big as you might think. Use this guide: 1 lb of sweet potatoes = 2 large sweet potatoes, 3 medium sweet potatoes, or 4 small sweet potatoes \n\nWhen they are sliced they pack nicely in a pot but you'll want to entirely cover them with water and still have headroom so they won't boil over. In general I might use a 6 quart pot for this although you might be able to use a slightly smaller pot.",
"loss": true,
"prefix": "Janet H:"
},
{
"from": "human",
"value": " Janet H said:\n\n\n\n\t\t\tMaybe not as big as you might think. Use this guide: 1 lb of sweet potatoes = 2 large sweet potatoes, 3 medium sweet potatoes, or 4 small sweet potatoes\n\nWhen they are sliced they pack nicely in a pot but you'll want to entirely cover them with water and still have headroom so they won't boil over. In general I might use a 6 quart pot for this although you might be able to use a slightly smaller pot.\n\t\t\n\n\nThanks for the reply. I plan to use small sweet potatoes. I want to try a candied sweet potato recipe I found online. It does not call for using any water at all. A couple of sticks of butter a few cups of sugar and a few other things but no water. I should have included that in my initial question. Do you think a 3 qt pot would be too small? 5 qt maybe? I need to buy one or the other. Thanks.",
"loss": true,
"prefix": "chuckm:"
},
{
"from": "gpt",
"value": " chuckm said:\n\n\n\n\t\t\tThanks for the reply. I plan to use small sweet potatoes. I want to try a candied sweet potato recipe I found online. It does not call for using any water at all. A couple of sticks of butter a few cups of sugar and a few other things but no water. I should have included that in my initial question. Do you think a 3 qt pot would be too small? 5 qt maybe? I need to buy one or the other. Thanks.\n\t\t\n\n\nThat recipe sounds good. Please post a link to the recipe. Thanks in advance.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " msmofet said:\n\n\n\n\t\t\tThat recipe sounds good. Please post a link to the recipe. Thanks in advance.\n\t\t\n\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tSouthern Candied Yams\n\t\t\t\t\t\n\nCandied yams is a old fashioned side dish that's slow cooked in a candied mixture on the stove-top with warm spices, sugar and butter.\n\n\n\n\n\t\t\t\t\twhiskitrealgud.com",
"loss": true,
"prefix": "chuckm:"
},
{
"from": "gpt",
"value": " Thank you.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " Sounds great! We always did candied yams in the oven. This gives you the choice to free up oven space or stove top space!\n\nBTW, Welcome to DC chuckm! and thanks for the link!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I think the orange juice is the liquid it cooks in. It says bring to boil then cover and simmer. Sounds like it's steaming in the juice.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " I am going to double the recipe. Do you think a 3 qt pot would be too small?",
"loss": true,
"prefix": "chuckm:"
},
{
"from": "gpt",
"value": " have you purchased the sweet potatoes yet?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " No, not yet. I'm not cooking them until Nov. 17. I think I'll just buy two pots and whichever one I don't use I'll return.",
"loss": true,
"prefix": "chuckm:"
},
{
"from": "gpt",
"value": " Are you boiling them whole? If so, you need maybe a 4 qt saucepan with a lid. If you are cutting them up, you can use a much smaller pot.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " The 17th isn't that far away. You could easily buy them now. Then at home you can put them in one of your pots to see how they fit. You don't have to peel and chop, it will look to need a bigger pot. Chopping them will use a smaller one. But having them there will give you a good idea as to size.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " chuckm said:\n\n\n\n\t\t\tThanks for the reply. I plan to use small sweet potatoes. I want to try a candied sweet potato recipe I found online. It does not call for using any water at all. A couple of sticks of butter a few cups of sugar and a few other things but no water. I should have included that in my initial question. Do you think a 3 qt pot would be too small? 5 qt maybe? I need to buy one or the other. Thanks.\n\t\t\n\n\nI'd buy a 5-quart pot because you might need it for something else in the future. Better to have too large than too small.",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "human",
"value": " Well I finally made the candied sweet potatoes. I doubled the recipe, and the 5-quart pot was just the right size. They were a big hit at work. I wish I got as many compliments on my work as I did on these candied sweet potatoes.",
"loss": true,
"prefix": "chuckm:"
},
{
"from": "gpt",
"value": " LOL, ain't that the truth in so many ways. \n\nCongratulations on a successful dish! Very happy it worked for you.",
"loss": true,
"prefix": "dragnlaw:"
}
]
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: Why do some people add wine when cooking? What is the logic behind?",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " Will wine make the food taste better? What is kind of food whose flavor will be obviously enhanced with wine?",
"loss": false,
"prefix": "kenny1999:"
},
{
"from": "gpt",
"value": " There are many foods out there with flavors that are improved with wines. French and Italian cooking have many classic dishes with wine, and there are also Japanese and Chinese dishes that use wine. There used to be jokes about how much wine Julia Child would add to many of her dishes, and anyone who has cooked much of her food has definitely used wine! I don't use as much as I used to, but I got a tip from her, for using in many dishes calling for white wine - I keep a bottle of white vermouth, which will keep for a long time, with its extra alcohol (plus I use a vacu-vin, to suck the air out of the bottle).",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " \"I love cooking with wine—sometimes I even put it in the food.” ~ Julia Child",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " I hate drinking wine, but I LOVE cooking with it.\nTo me, its an ingredient, not a beverage.\nI use it in sauces, gravies, marinades, soups ( Onion initially comes to mind).\nWouldn't be the same without it.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " Wine or other alcohol beverages can stabilize the warmth in some foods.",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "gpt",
"value": " Tannins and acidity in the wines help to balance out, and to bring out different flavors in the food. \n\nFor example, straight lemon juice could make a dish too astringent, but the gentler acid in say, a white wine, will help to round out the other flavors in a sauce.",
"loss": true,
"prefix": "IC 2.0:"
},
{
"from": "human",
"value": " \"taste better\" is a very red herring.\nthere are chefs who regularly make statements like \".... brings out the flavor of . . . .\"\nahhhhh, hold on there a sec . . . .\n\nbut - there are many dishes where the dish is _defined_ by flavors produced by a wine ingredient.\none of my favs is chicken Marsala - it's just ain't the dish without the Marsala wine....\nit's a pretty long list.\n\njust willy-nilly dousing everything 'with a dry white wine' is absurd.\nDW is not especially fond of wine dishes - I have a lemon chicken piccata recipe that I think would really sparkle with some dry white wine added.... but I haven't dared - she can suss out wine even when there isn't any....",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "gpt",
"value": " Alcohol unlocks flavor components in food. Just plain food science.\n\nplus it tastes good.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " jennyema said:\n\n\n\n\t\t\tAlcohol unlocks flavor components in food. Just plain food science.\n\nplus it tastes good.\n\t\t\n\n\nI was just about to mention that. Some flavours are soluble in wine and will be more apparent when they got dissolved by the alcohol in the wine. The fact that most of the alcohol will evaporate doesn't mean that the flavours will.\n\nWine or other alcohol also works a treat for deglazing a pan.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Fermentation (using the term broadly here) is good at creating interesting tasting molecules. Think bread, cheese, soy sauce (and the many related fermented bean sauces), fish sauce, pickles, sauerkraut, kimchi and on and on. And alcohol of course.\n\nThese are all ways to add complexity and flavor to a dish that uses them. We often use time in cooking to generate greater complexity as in stews and soups. But these fermented ingredients are sort of like bottled time bringing complexity quickly to dishes that include them.",
"loss": true,
"prefix": "thymeless:"
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{
"from": "human",
"value": " some flavor compounds 'render' in alcohol\nsome flavor compounds 'render' in water\nsome flavor compounds 'render' in oils/fats . . .\n\nwhich is why the \"I put wine in all that stuff\" does not hold up.",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "gpt",
"value": " cookiecrafter said:\n\n\n\n\t\t\tWine or other alcohol beverages can stabilize the warmth in some foods.\n\t\t\n\n\nStabilize the warmth? What does that mean?",
"loss": true,
"prefix": "GotGarlic:"
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{
"from": "human",
"value": " Cooking with Alcohol from On Food and Cooking by Harold McGee\n\t\t\t\t\t\n\nCooks use wines, beers, and distilled spirits as ingredients in a broad range of dishes, from savory soups and sauces and stews to sweet creams and cakes, soufflés and sorbets. They contribute dist...\n\n\n\n\n\t\t\t\t\tapp.ckbk.com",
"loss": true,
"prefix": "IC 2.0:"
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{
"from": "gpt",
"value": " dcSaute said:\n\n\n\n\t\t\tsome flavor compounds 'render' in alcohol\nsome flavor compounds 'render' in water\nsome flavor compounds 'render' in oils/fats . . .\n\nwhich is why the \"I put wine in all that stuff\" does not hold up.\n\t\t\n\n\nSome flavor compounds dissolve in water.\n\nOthers dissolve in oil.\n\nAll dissolve in alcohol. Which is why wine in everything does hold up, scientifically.\n\nIts just food science 101.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " GotGarlic said:\n\n\n\n\t\t\tStabilize the warmth? What does that mean?\n\t\t\n\n\nSome ingredients like herbs & spices just do not pick up the warmth in the dish. A splash of alcohol toast them up and viola you have their flavor!",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "gpt",
"value": " larry_stewart said:\n\n\n\n\t\t\tI hate drinking wine, but I LOVE cooking with it.\nTo me, its an ingredient, not a beverage.\nI use it in sauces, gravies, marinades, soups ( Onion initially comes to mind).\nWouldn't be the same without it.\n\t\t\n\n\nDry sherry in mushroom soup. *chef's kiss* I've been known to cook mushrooms in the stuff as a side for grilled steak. As a vegetarian, you'll have to figure out your own partner for the mushrooms...or just eat them as the \"main\"!",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "human",
"value": " ohhh, I like the sound of the sherry and mushrooms! Gotta try that! and probably will as I bought more on sale. I think I see lunch today, or maybe with that chop for supper tonight,",
"loss": true,
"prefix": "dragnlaw:"
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{
"from": "gpt",
"value": " I very often flambé brandy with my sautéed mushrooms. Delish!",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " A tot of sherry in tomato soup is also pretty good.\nPlus sherry for Chinese cooking. Can't find it anymore though. All that seems available is a sweet cream sherry",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " Badjak, try Vermouth.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What kind of honey is good for cooking and do the properties maintain?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " From grilling to roasting, can honey be used with just about any cooking method, and can it be used in recipes served either hot or cold? and do the honey properties maintain while being cooked?",
"loss": false,
"prefix": "anitasharp5:"
},
{
"from": "gpt",
"value": " Yes and yes, unless you burn it to a crisp. Keep in mind honey is a type of 'sugar' and will burn.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " If you are hoping for any health benefits from enzymes, they will likely be deactivated by cooking. \n\nAnd, as dragn said, it does burn, like sugar. It's why I only add honey when I'm making granola after I take it out of the oven.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I like honey...like a LOT. \n\nI have a \"collection\" and samples of various honeys from everywhere. \n\nSourwood, Tupelo, and many others. \n\nThe problem is that currently there is a shortage. Most honeys are adulterated in some fashion. Bee keepers are putting out some form of sugar or syrup near their bee hives to increase the production of honey by their bees which then lowers the flavor level of the honey. \nTupelo honey is one of the best of the best....also the most expensive too. But it often is diluted. Rich buttery flavors along side of flowery, perfume is harder and harder to detect anymore. \n\nSourwood is a unique flavored honey...like orange blossom. It, like sourdough bread, has a distinct sour flavor. It isn't often that you find this honey in its pure state, unadulterated by Rice syrup or something. But it is awesome when you do. \n\nThe \"off the shelf\" honey that we buy in the grocery store is blended from many sources before bottling. The flavor is gone in it. Natural, raw, and unadulterated honey is NOT something that children should be given as it contains botulism...you will paralyze them and possibly kill them. \nI remember when opening a jar or bucket of honey would make it stink in the kitchen because it was so strong....doesn't happen anymore. And where it's a nice addition to a flavor profile for breads, cakes, and frostings....it's too light flavored and expensive to use anymore.",
"loss": true,
"prefix": "JohnDB:"
},
{
"from": "human",
"value": " From Wikipedia,\n\n\n\n\t\t\tInfant botulism (also referred to as floppy baby syndrome) was first recognized in 1976, and is the most common form of botulism in the United States. Infants are susceptible to infant botulism in the first year of life, with more than 90% of cases occurring in infants younger than six months.[3] Infant botulism results from the ingestion of the C. botulinum spores, and subsequent colonization of the small intestine. The infant gut may be colonized when the composition of the intestinal microflora (normal flora) is insufficient to competitively inhibit the growth of C. botulinum and levels of bile acids (which normally inhibit clostridial growth) are lower than later in life.\n\t\t\n\n\nNo need to panic about honey with older children.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tFrom Wikipedia,\n\nNo need to panic about honey with older children.\n\t\t\n\n\nYeah....but I'll still give the kids a Hershey bar while I eat the good chocolate from Belgium....they are just as happy and don't know the difference anyway. \nSame thing with honey....give them Great Value or Kroger honey out of the bear while I get Tupelo or Sourwood....can't be too careful eh?",
"loss": true,
"prefix": "JohnDB:"
},
{
"from": "human",
"value": " JohnDB said:\n\n\n\n\t\t\tYeah....but I'll still give the kids a Hershey bar while I eat the good chocolate from Belgium....they are just as happy and don't know the difference anyway. \nSame thing with honey....give them Great Value or Kroger honey out of the bear while I get Tupelo or Sourwood....can't be too careful eh?\n\t\t\n\n\nOn the other hand, you could take the opportunity to teach the children about the differences between good quality and lesser quality foods.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " GotGarlic said:\n\n\n\n\t\t\tOn the other hand, you could take the opportunity to teach the children about the differences between good quality and lesser quality foods.\n\t\t\n\n\nOf course....when teaching my son and nieces I have....complete with side by side comparisons and tastings so they completely understand the difference and costs involved. Why and when to use expensive ingredients and when it doesn't matter because nobody will be able to taste the difference. \n\nThere's a time and place for that. \n\n Most children though are just eating and not savoring every bite type dining like adults do. I've seen plenty of 5 year olds more happy with a few oreos when dried cherry, white chocolate chip cookies are being served. \n\nTastes change and mature as we age. Children's tastes aren't fully matured and developed yet....just like our sensitivity to sugars wanes as we age...and because most foods contain some sugars nothing seems to taste right at a certain point in the \"golden years\" .",
"loss": true,
"prefix": "JohnDB:"
},
{
"from": "human",
"value": " It also depends on the kid. I remember being insulted when adults wanted to give me the \"child friendly\" versions of foods, like glazed carrots. or sweet potatoes with marshmallow sauce and I liked carrots. I don't remember ever liking Oreos. I remember pulling them apart and licking off that very sweet white filling. Oh, and I just remembered. We didn't usually tell adults about candy or cookies that we didn't think were up to par. Experience taught us that was likely to simply stop them from giving us candy or cookies at all. Any sweets were welcome, even if it wasn't the ones we preferred.",
"loss": true,
"prefix": "taxlady:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Soaking dried chickpeas over night",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " When soaking dried beans, in this case , chickpeas, over night, should it be done at room temperature, in the fridge, or doesnt matter?",
"loss": false,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " I always do it at room temp, with no problems, even over 12 hours.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " pepperhead212 said:\n\n\n\n\t\t\tI always do it at room temp, with no problems, even over 12 hours.\n\t\t\n\n\nI think thats what ive done in the past too, but I do it so infrequently, I forgot. Thanks. ( Ill make a note so I dont forget next time )",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Today my refrigerator is warmer than the house (fridge 54 ... house drafty/some spots 40's & some drafts -36). Looks like New York is getting rain @ room temperature!",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "human",
"value": " I do at room temperature which can easily be over 30 oC (86 F)\nNo issues \nI have forgotten them at times and the water was a little foamy (after like 15-20 hrs or so). Just replace water and all is fine",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " cookiecrafter said:\n\n\n\n\t\t\tToday my refrigerator is warmer than the house (fridge 54 ... house drafty/some spots 40's & some drafts -36). Looks like New York is getting rain @ room temperature!\n\t\t\n\n\nyes! I let them soak at room temperatures always. Spring, fall, summer, winter.\nBut tonight I had to laugh, it's so cold now and the gas company asked us to turn our thermometer on the furnace to 60 deg F. It's so cold! \n\nConsider this. Many people ferment their grains and beans and why not, it makes them softer and brings out new nutrients. Many people sprout these beans at room temperature (whatever room temperature might be), so, room temperature is good for fermenting, sprouting, and soaking.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " blissful said:\n\n\n\n\t\t\tyes! I let them soak at room temperatures always. Spring, fall, summer, winter.\nBut tonight I had to laugh, it's so cold now and the gas company asked us to turn our thermometer on the furnace to 60 deg F. It's so cold!\n\nConsider this. Many people ferment their grains and beans and why not, it makes them softer and brings out new nutrients. Many people sprout these beans at room temperature (whatever room temperature might be), so, room temperature is good for fermenting, sprouting, and soaking.\n\t\t\n\n\nI thought about this, after I posted - that in southern India, especially, they actually ferment rice and urad dal (mostly, but other things as well) to make their idlis and dosas, and they would probably have to refrigerate things to prevent fermentation, at their temperatures! I use the lower temperature in the yogurt mode in my Instant Pot - what they set up for jui niang (fermented glutinous rice) - to do this, at about 90-92° overnight.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " I put it in the fridge. Habit. I have no logical reason.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "human",
"value": " I have always soaked beans at room temperature. But, recently, I see instructions for soaking beans all seem to say to do it in the fridge. I think a lot of people are being over-cautious. Maybe, they are just trying to avoid possible lawsuits.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " You should hav e your refrigerator set at 40F or cooler to prevent spoilage. Just sayin'.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Pot Roast Seasoning",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I am somewhat new to cooking. I am making this weekend a Pot Roast in a slow cooker. I have all the herbs and spices and am ready to go forward. I see lots of advice for various seasonings. \n\nMy question is this: If I prepare a Rub (using herbs and spices), and apply it to all sides of the pot roast as per directions (apply 2 T on each side then sear), do I also add in additional spices and herbs to the crock pot itself (onions, garlic)?\n\nThanking you in advance",
"loss": false,
"prefix": "nrsmd:"
},
{
"from": "gpt",
"value": " Definitely add onions, and depending on your personal tastes, some garlic. Pot roast is such a wonderful wintertime dish, and should be tasty, not bland. \nYou didn't mention the herbs and spices you are using in the rub. Could you let us know what you are using, and perhaps we can make suggestions about adding additional seasonings.",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "human",
"value": " Marlingardener said:\n\n\n\n\t\t\tDefinitely add onions, and depending on your personal tastes, some garlic. Pot roast is such a wonderful wintertime dish, and should be tasty, not bland.\nYou didn't mention the herbs and spices you are using in the rub. Could you let us know what you are using, and perhaps we can make suggestions about adding additional seasonings.\n\t\t\n\n\nThank you for the advice. My wife does not like it hot (chili), so I was planning on after onion and garlic salt:\n\n\n\nThyme, Rosemary, Oregano, Worstecher suace, and top off with bay leaves.\n\nIf you have reference to an especially good slow cooker recipe that would be welcomed.",
"loss": true,
"prefix": "nrsmd:"
},
{
"from": "gpt",
"value": " This is my current favorite pot roast seasoning. You can simply omit the chili powder.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tSlow-Cooked Caribbean Pot Roast\n\t\t\t\t\t\n\nThis dish is definitely a year-round recipe. Sweet potatoes, orange zest and baking cocoa are my surprise ingredients. —Jenn Tidwell, Fair Oaks, California\n\n\n\n\n\t\t\t\t\twww.tasteofhome.com",
"loss": true,
"prefix": "bethzaring:"
},
{
"from": "human",
"value": " Thank you. I actually have all the ingredients. The Caribean roast will be humming tomorrow morning. It's the only pot roast that lists sweet potatoes, much healthier.",
"loss": true,
"prefix": "nrsmd:"
},
{
"from": "gpt",
"value": " Pappardelle With Slow-Cooker Beef Ragu\n\n1 15 oz. can crushed tomatoes\n1/4 cup dry red wine\n1 TB. tomato paste\n3 cloves garlic, sliced\nKosher salt\n1 sprig rosemary\n1 3\" piece parmesan rind, plus shredded parmesan for topping\n1 lb. beef chuck roast\nFreshly ground black pepper\n12 oz. fresh pappardelle\n3 TB. chopped fresh parsley\n2 TB. extra-virgin olive oil\n\n1. Whisk the tomatoes, wine, tomato paste, garlic and 1/2 tsp. salt in a 6 qt. slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and the rind.\n2. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with olive oil; top with shredded parmesan and the remaining parsley. Serves 4\n\nSource: Food Network mag. June 2018\n\nDH made this a short time ago and it was very good. Maybe try it some time in the future?",
"loss": true,
"prefix": "cookieee:"
},
{
"from": "human",
"value": " Oops, wrong thread. How do I delete a post within the edit time frame?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " For my Pot Roast, I use about a quarter cup of AP flour, a couple tablespoons of kosher salt and a couple of teaspoons of pepper. I sear the roast on all sides (takes about 15 minutes), then I smear about 1/2 cup+ of prepared horseradish on the roast, add 1 cup of water, cover and roast in a 325 degree oven for about 2.5 hours, then I add a bunch of (cleaned) whole boiling onions, 6 or so small new potatoes (white preferred, red works too, gold if you ain't got anything else) and carrots cleaned and cut into quarters or so. Cover and continue to roast for 1.5 hours. Remove meat and veggies to a platter, cover and rest while you do a gravy or something with the liquid from the pot. \n\nI've been making it pretty much like this since about the mid 1960's. I have other versions, but this is my go-to recipe and one that is requested often by friends and family. Shhhh...don't give out my recipe.",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " Ginny, when and what do you do with the flour, S&P?\n\nSounds wonderful!",
"loss": true,
"prefix": "bethzaring:"
},
{
"from": "gpt",
"value": " bethzaring said:\n\n\n\n\t\t\tGinny, when and what do you do with the flour, S&P?\n\nSounds wonderful!\n\t\t\n\n\nOoops...mix them together & then rub all over the roast, then sear, etc...",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " GinnyPNW said:\n\n\n\n\t\t\tOoops...mix them together & then rub all over the roast, then sear, etc...\n\t\t\n\n\nOnce upon a time I cooked my beef roast like this. Then came slow cookers and no more yummy sear.",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "gpt",
"value": " nrsmd said:\n\n\n\n\t\t\tThyme, Rosemary, Oregano, Worstecher suace, and top off with bay leaves.\n\t\t\n\n\nSounds good, I would be tempted to put some mustard with it",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " cookiecrafter said:\n\n\n\n\t\t\tOnce upon a time I cooked my beef roast like this. Then came slow cookers and no more yummy sear.\n\t\t\n\n\nI rarely use my slow cooker for this anymore, but when I did, I'd sear the meat in a skillet on the stove then deglaze the fond into the slow cooker. Without the flavor from the sear, it's hardly worth it to make, imo.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " GotGarlic said:\n\n\n\n\t\t\tI rarely use my slow cooker for this anymore, but when I did, I'd sear the meat in a skillet on the stove then deglaze the fond into the slow cooker. Without the flavor from the sear, it's hardly worth it to make, imo.\n\t\t\n\n\nThey do make slow cookers that have a \"stove top\" mode now. In the RV, I'll use it (my Ninja Crock Pot) to make this Pot Roast. WARNING: In an RV, you'll get all sorts of folks stopping by to say, \"Hi, that smells wonderful!\"",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " Since your going to braise the roast, seasonings IMO are not that important. However, I do season and I make sure to season the roast well in advance of braising. If time permits maybe 24 - 48 hours. \nI do brown up onions and garlic before adding any liquid.\nAnd really salt is all you need for this. Then some cracked black pepper before the sear. I too think searing is very important. The fond is the building block.\nMy herbs and spices go in at the end.\nTasting the braising liquid is also very important. Make sure its salted properly.\nAnd my best advice is to use something other than water. Stock of some sort. I am using boxed vegetable stock as my go to these days. It works with anything. I get it at Costco.\nI also like to use beer. A good beer. Like wine it must be good to drink before even thinking about cooking with it.\nBeer is mellow and very deep in flavor. No one will even know you used beer. Try it. Its great.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " I use Guinness to make Irish Beef Stew. That's a pretty great stew! Oooo...I need to make that soon!",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " GinnyPNW said:\n\n\n\n\t\t\tI use Guinness to make Irish Beef Stew. That's a pretty great stew! Oooo...I need to make that soon!\n\t\t\n\n\nYes you do. And so do we!!!!! Love cooking with Guinness!!! My favorite shrimp dish is shrimp boiled in Guinness with lots of onion.",
"loss": true,
"prefix": "cookieee:"
},
{
"from": "gpt",
"value": " Searing the meat and cooking it with vegetables will provide most of the flavor for the pot roast. After carrots, onion, celery and garlic, I just add some Herbes de Provence. It's a good herb blend for a beef pot roast.\n\nThe process of rubbing the meat with a spice blend before searing is more important with fast cooked meats. For a braise, just add the herbs to the liquid.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I think there are probably as many ways to make Pot Roast as there are cooks in the kitchen! My advice would be, do not limit yourself. Try a few different ones and see what you like best.",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " IMO, Guinness is the one thing where the rule about being able to enjoy the alcohol you cook with, while cooking doesn't hold true. I dislike Guinness. But, I really enjoyed some good stew made with Guinness at our local Irish pub.",
"loss": true,
"prefix": "taxlady:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What do you do with high quality toasted sesame oil?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " what other tips you have for this ingredient?\n\nwould you use it when barbecuing?",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Besides the usual Chinese recipes I use it in, I use it in sweets, in which sesame seeds are the main flavor. A cookie I make every holiday season I use 3/4 of a stick of butter, instead of the original whole stick, and 2 tb of sesame oil. The original recipe had 3/4 c of sesame seeds, but with the oil, I only use 1/4 c, and it tastes much stronger, with that oil.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " you can use it in a salad too.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " HeyItsSara said:\n\n\n\n\t\t\tyou can use it in a salad too.\n\t\t\n\n\nI didn't even think of that, even though I do it all the time! Just a few drops...doesn't take much!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " also, you are best off with a small bottle as it won't last forever. and keep it away from the warm oven and stove!",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " HeyItsSara said:\n\n\n\n\t\t\talso, you are best off with a small bottle as it won't last forever. and keep it away from the warm oven and stove!\n\t\t\n\n\nI keep mine in the fridge. It can get rancid pretty quickly.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " you can keep oil in the fridge? doesn't it get solid?",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " Yes, it does, but once I take it out to use in a recipe, it doesn't take long to warm up and return to a liquid.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " I drizzle a little in soups - it adds great depth to flavor. Sesame is one of my favorite flavors",
"loss": true,
"prefix": "Janet H:"
},
{
"from": "gpt",
"value": " What I do with sesame oil is use it fast. As others have said, it can go off quickly, and with no warning. I keep mine in the fridge, too, but it still goes bad right before I want to use it. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " for how long in the fridge?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I made a very simple, but tasty dipping sauce tonight. Soy sauce, a little bit of ginger, a pinch of white pepper, and a small amount of toasted sesame oil. The sesame oil was subtle, but nice.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tfor how long in the fridge?\n\t\t\n\n\nYou gotta use your nose \n\nSesame oil is nice on noodles too.\nSalads obviously, but also in a marinade for a chinesy flavour",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tI made a very simple, but tasty dipping sauce tonight. Soy sauce, a little bit of ginger, a pinch of white pepper, and a small amount of toasted sesame oil. The sesame oil was subtle, but nice.\n\t\t\n\n\nOne of my (as well as my friends) favorite dip sauces for dim sum, and the like, has sesame oil, floated on top of half soy sauce (half light and half dark) and half Chenkiang vinegar, plus minced garlic and ginger, plus various hot ingredients, for those that want it (I usually make one bowl of each). The sesame oil is about 1/4\" thick, at first, and sometimes I add more, if it seems to be thinning.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tI made a very simple, but tasty dipping sauce tonight. Soy sauce, a little bit of ginger, a pinch of white pepper, and a small amount of toasted sesame oil. The sesame oil was subtle, but nice.\n\t\t\n\n\nWhat did you dip in it?",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " Ill sometimes put a few drops in when Im making hummus.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " larry_stewart said:\n\n\n\n\t\t\tIll sometimes put a few drops in when Im making hummus.\n\t\t\n\n\ninteresting",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Amplifies the flavor of the tahini.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tfor how long in the fridge?\n\t\t\n\n\n\nseeingtobelieve - no one can really answer that. It depends on the temperature of your fridge, the temperature of the room when you have it out, how long it is out, how often you take it out... \n\nThere are just too many mitigating circumstances.. can't give a definitive answer,",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I have never had the Kadoya brand go bad on me, even back when I used to buy 56 oz cans, when I cooked a lot more Chinese, and for more people, but I still would have it a long time, refilling my ceramic bottle (which is at room temp), as needed. However, early on, when I was testing different brands of everything, I had 3 other brands (this was back in the 80s, so I don't even think they are still out there) go rancid - I think they probably had other oils mixed in, and it went rancid sooner. The Kadoya always stayed good for me.",
"loss": true,
"prefix": "pepperhead212:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Fudge And Faux Fudge",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Do you have a fudge recipe you love or loath? Post it up; let us know what you think! Fudge is a wonderful thing. Rich, creamy, sweet and addictive but in it's classic form; also a nuisance to make.\n\nThere are a number of short cut recipes that bypass the standard \"cook to a soft ball and then beat\" process and for better or worse, I thought they deserved some attention. Post up your fudge work-around recipes and any comments you may have about how successful (or not) they are. Here's the baseline recipe for real fudge. No condensed milk, powdered sugar, marshmallow fluff or other fast work arounds. It's the gold standard in my book but not quick or especially easy to make. Dark, smooth, dense and wooooonderful.\n\nOld fashioned fudge - the good stuff:\n3 Cups granulated sugar\n2/3 Cup cocoa powder (unsweetened Dutch processed)\n1/8 tsp salt\n1 1/2 Cups whole milk (no substitutes)\n1/4 Cup butter\n1 tsp vanilla\nChopped toasted nuts (optional)\n\nMethod:\nEquipment / prep: Candy thermometer, 8 x 8 inch pan buttered or lined with buttered parchment, wooden spoon.\n\nIn a medium heavy saucepan combine sugar, cocoa and salt. Add the milk and stir with a wooden spoon and cook over medium heat stirring continuously until mixture comes to a strong boil.\nTurn heat down and continue to cook (small boil) without stirring until temperature reaches 234 °F. This takes about 30 minutes.\nRemove pot from heat, add the butter and vanilla. Do not stir. Cool to room temperature. Beat with a wooden spoon just until mixture begins to lose some of it's gloss (approximately 6-8 minutes) Add nuts if desired.\nSpread quickly in prepared pan and let cool completely at room temperature, even overnight. Cut into squares. Store in an airtight container at room temperature. DO NOT refrigerate as sugar crystals may form.",
"loss": false,
"prefix": "Janet H:"
},
{
"from": "gpt",
"value": " Velveeta Fudge (yup, THAT Velveeta)\n\n2 pounds of powdered sugar\n1/2 C cocoa powder or 6 ounces unsweetened chocolate, broken up into chunks\n1 C butter\n12 Oz. Original (not 2%) Velveeta, cubed\n1 Tbsp. vanilla\n\nChopped lightly toasted pecans of walnuts (optional)\n\nAssembly - In LARGE bowl:\n\nMix sugar and cocoa powder doing your best to get rid of any caked lumps of sugar. If using block Chocolate melt with Velveeta in step 2 and skip the cocoa powder\nMelt Velveeta and butter together in a pan (can be done in microwave), mixing till smooth and then add the vanilla to this mixture. If using block chocolate include it in this step.\nPour warm cheese mixture into dry ingredients and mix by hand to combine. Stir in nuts. A whisk is useful or you can use a hand mixer on low.\nPress into a 9 x 13 pan (greased or lined with non-stick parchment) and chill for 3 hours until firm.\nCut into pieces.\nThis can be frozen for later.\n\n\n\n\nReview: Weird concept but surprisingly acceptable. It's not fudge but it's pretty good and very easy. The Velveeta flavor isn't discernable and the texture is smooth and the \"fudge\" is a bit soft. Powdered sugar texture is not noticeable. Distinctly milk chocolate in flavor - not for dark chocolate lovers. A good way to use up unwanted velveeta.",
"loss": true,
"prefix": "Janet H:"
},
{
"from": "human",
"value": " The \"faux fudge\" I've been making for many years is a cream cheese fudge, the recipe put out by the Philadelphia brand, and I've made it so many times, I don't have to look it up. I've also made many flavor variations, most popular probably the orange, but adding some expresso is also popular.\n\nPhiladelphia Cream Cheese Fudge\nLine a 9 x 9 pan with foil, and butter, unless using the non-stick foil.\n\n6 oz cream cheese, softened\n4 cups powered sugar, sifted\n4 oz semi-sweet baking chocolate, melted (also good with 3 oz unsweetened)\n1 tsp vanilla extract\nOther possible flavors - zest from one orange, about 2 tsp; 1½ tsp instant expresso; spices, like in wienerstube\n1 c chopped nuts (optional)\n\nBeat the cream cheese until smooth. Add sugar a half cup at a time, until all as beaten in. Add the vanilla, and other seasonings, then, on slow speed, beat in the melted chocolate, followed by the nuts, if used. Spread into the pan, and level out. Refrigerate a few hours, before cutting into squares.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " No recipes for vanilla or maple fudge?",
"loss": true,
"prefix": "taxlady:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Do you use pickle brine in cooking?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " how do you do that?",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I have used sweet pickle juice in making cole slaw dressing, but I've never used in in cooking, as in involving heat.",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "human",
"value": " I use brine from both sweet and dill pickles and other pickled items in cooking. There's lots of flavor in them as well as acid and salt and adding a little to a soup, stew or sauce can popup flavor. Best of all it's already paid for.\n\nThe jar of pickled cherry peppers in my fridge is the most coveted for this purpose and it takes some disciple to leave enough brine to cover the peppers.",
"loss": true,
"prefix": "Janet H:"
},
{
"from": "gpt",
"value": " I use a little, as well as a little finely chopped half sour pickle when I make corned beef hash for Craig. We picked apart the hash from his favorite breakfast place and figured out that's what they did.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " Yes. Also caper brine and others",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "gpt",
"value": " I use some pickles brine when making some rye bread - especially dill pickles, which make it really good. The original recipe I saw using it had 1/2 c per 2 c of liquid, but I use 1 c, or 1/2 of the total liquid.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " I use the brine from pickled spicy peppers into my broths and borscht. Sometimes even at pickled roasted cabbage. It gives a nice tingling.",
"loss": true,
"prefix": "No help:"
},
{
"from": "gpt",
"value": " 'Fraid the most I've used brine is with the yolks of Deviled Eggs and in the dressing to go on some salads. \n\nThanks for all the great ideas guys!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I have found that any condiment pickle, mustard, etc that is vinegar based will separate when heated. If I need that flavor, fine.",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "gpt",
"value": " cookiecrafter said:\n\n\n\n\t\t\tI have found that any condiment pickle, mustard, etc that is vinegar based will separate when heated. If I need that flavor, fine.\n\t\t\n\n\nUsually you're using the mustard, etc., to make a sauce, dressing or marinade, so separation isn't an issue.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " I haven't made this yet, but I'm planning to soon: Pickle-brined fried chicken sandwich",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " Dill pickle juice. Brine chicken breast for an hour or so. Fry. Make a sandwich. Chic-Filet.",
"loss": true,
"prefix": "Uncle Bob:"
},
{
"from": "human",
"value": " Sometimes, usually in the summertime, I'll keep the juice from commercially-produced dill pickles and immerse thinly sliced fresh cucumbers in the juice to make my own, um, dill pickles. Pretty good if left a while in the refrigerator.",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "gpt",
"value": " Katie! I used to do that eons ago! Forgotten all about it. Yup, delish!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " We usually use the pickle juice, either by adding more veggies once the pickles are gone (carrots, peppers, green beans, cucumbers, etc.) or by using it has a meat brine/marinade. Bread and Butter pickle brine is great for a pork marinade, gives it a sweet and sour flare. Dill pickle brine is good with chicken but also a little bit is good with fish too. Sweet pickle we don't use as a marinade, just add more veggies to it to pickle them. Pickled pepper brine is great for just about any meat. Also can be used in place of straight vinegar for hot sauces.",
"loss": true,
"prefix": "purple.alien.giraffe:"
},
{
"from": "gpt",
"value": " Would a brine from fermented pickles work to pickle other veggies?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Not sure on that. Most of the pickles we get are vinegar added or refrigerator pickles.",
"loss": true,
"prefix": "purple.alien.giraffe:"
},
{
"from": "gpt",
"value": " Next question about using leftover brine to pickle other veggies - how long does it usually take for the veggies to taste pickled? I'm thinking of trying with the brine from fermented pickles. If it doesn't seem to work, I'll add some vinegar. But, I want to have an idea of how long before I decide it didn't work.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Usually about a week seems to be good but it depends on the vegetables. Things like peppers, cucumbers, green beans that are spongier, less dense are sometimes good in three days depending on how thickly they are cut. Carrot slices, radish, celery, parsnip are a solid week. Onions are two days to two weeks depending on how raw/crunch you still want them to taste. Dense veggies like broccoli and cauliflower typically take about a week and a half to two weeks before they soak in the flavor.",
"loss": true,
"prefix": "purple.alien.giraffe:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Mushy peas",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " There seems to be a world shortage of mushy peas, at least in the UK supermarkets. Last year, I bought a 2kg bag of marrowfat peas (dry). This is what mushy peas are. I have put some in water and they have grown in size. Only thing is, Mushy peas in a tin are green like garden peas. These are red.\nWhat do they do?",
"loss": false,
"prefix": "otuatail:"
},
{
"from": "gpt",
"value": " The only dry \"marrow\" beans I've even seen here are white ones - larger than Navy beans, but smaller than Great Northern, and not very elongated. I never saw the red ones, unless we have another name for them.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " What colour were the marrowfat peas before you soaked them?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " All the times I've been to the UK, and eaten at fish and chip shops, I've never had mushy peas. Can you make them with frozen peas? Seems like those would be available. \n\nCD",
"loss": true,
"prefix": "caseydog:"
}
]
|
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